Recipe created by B Adamo, head chef, Hog Island Oyster Co. Larkspur
Ingredients
- 6 ounces dehydrated nori (or 2 ounces fresh, squeezed dry)
- 1 ounce fresh sea lettuce, squeezed dry
- 1 pound unsalted butter, at room temperature
- ¼ cup white (shiro) miso
- 1 tablespoon fresh ginger, grated
- 1 tablespoon minced garlic
- Pinch of salt, depending on how briny the seaweeds are
- 2 dozen Hog Island Sweetwater Oysters (small oysters are the best size for grilling)
Preparation
TO PREPARE THE COMPOUND BUTTER
Rehydrate nori in fresh water until soft, rinsing well. Squeeze out the water and roughly chop. Or if using only fresh nori, rinse it along with the sea lettuce and roughly chop both. Place the seaweeds and the rest of ingredients (except the oysters) into a food processor and process until well mixed, but the seaweed pieces should still be visible—not completely “creamed.” Place the compound butter in the refrigerator and chill for at least an hour.
TO PREPARE AND SERVE THE GRILLED OYSTERS
Fire up your grill to medium-hot. Shuck the oysters and scoop a generous teaspoon of the compound butter onto each shucked oyster. Place the oysters on the grill. Close the grill and allow the oysters to cook for a few minutes; you want the butter to be melted and bubbling and for the oyster shell to be lightly sizzled around the edges. Remove from the grill using tongs or gloves and enjoy immediately!
