Oysters With Miso Glaze

Name: Oysters With Miso Glaze
Total time: 30 min
Yield: 4 to 6 servings
Ingredients: 2 dozen oysters on the half shell, juices reserved; Clam juice or fish stock, as needed; 1 1/2 tablespoons unsalted butter; 1/2 cup minced shallots; 4 teaspoons flour; 1 tablespoon lemon juice; 1 tablespoon red miso paste; 1 cup heavy cream; Salt and freshly ground white pepper; 1/2 cup fine bread crumbs

By Florence Fabricant

Total Time: 30 minutes
Rating: 5(11)
Comments: Read comments

These oysters are broiled in a simple, creamy glaze bolstered with just a dollop of red miso paste. Try to find Malpeque, Moonstone or Wellfleet oysters for the recipe, created as a food pairing for Chinon.

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Ingredients

Yield:4 to 6 servings

2dozen oysters on the half shell, juices reserved
Clam juice or fish stock, as needed
1½tablespoons unsalted butter
½cup minced shallots
4teaspoons flour
1tablespoon lemon juice
1tablespoon red miso paste
1cup heavy cream
Salt and freshly ground white pepper
½cup fine bread crumbs

Ingredient Substitution Guide

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Preparation

Step 1
Arrange oysters on a baking sheet, using crumpled foil or rock salt to keep them steady. A large madeleine pan covered in foil is an excellent alternative. Measure the oyster juices and, if needed, add enough clam juice or fish stock to make ½ cup. Heat broiler.
Step 2
In a saucepan, melt butter over low heat. Add shallots and sauté until soft. Whisk in flour, cook briefly and add oyster juice and lemon juice, whisking until blended. Whisk in miso, then gradually whisk in cream. Cook 3 to 4 minutes. Season with salt and pepper. Mix in crumbs.
Step 3
Spoon mixture on oysters, covering them completely. Broil 5 minutes until glazed and bubbling. Serve.