THE HOT LIS T 202 3 culturecheesemag.com 55
RECIPES
In Season PAGE 12
DULSE AND MISO BUTTER BROILED OYSTERS
A dollop of compound butter is a common way to doll up broiled
oysters. This one contains the umami of miso; the smoky, salty taste
of the dulse; and lemon juice to make everything pop.
Serves 4 to 6 as an appetizer
½ cup (1 stick) unsalted butter, room temperature
1 tablespoon shiro miso
1 tablespoon smoked dulse flakes
1 tablespoon lemon juice
Rock salt
24 oysters, scrubbed
4 to 6 slices of crusty bread, for serving
fCombine butter, miso, dulse, and lemon juice in the bowl of
a stand mixer. Beat on high for 30 seconds. Scrape down the
sides of the bowl. Beat for another minute.
fHeat broiler to high. Spread a thin layer of rock salt over the
bottom of a 17- by 14-inch baking tray.
fShuck oysters, nestling the cupped shell holding the oyster
into the rock salt. Top each shucked oyster with about a
teaspoon of the compound butter. Broil until butter has melted
and is bubbling around the oyster, about 3 to 5 minutes.
fTransfer cooked oysters to serving plates with a piece of
crusty bread to sop up any stray butter. Be careful, the shells
will be very hot.
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