I discovered the joys of oysters fresh off the flames at a recent food and wine festival in Florida.
This recipe was originally created by Hung Huynh, the chef at a Miami restaurant and winner of the third season of Bravo’s Top Chef. He topped the oysters with a sauce that was deeply savoury and had just a bit of heat from jalapenos.
These oysters would make a fantastic appetizer for a barbecue party on the long weekend.
Grilled Oysters with Miso Black Beans and Chili Garlic
Start to finish: 15 minutes, plus shucking time
Makes: 3 dozen oysters
3 Tbsp sesame oil
2 tsp minced garlic
1 tsp minced fresh ginger
2 Tbsp chopped canned black beans
2 tsp dark miso
2 Tbsp minced red onion
1 Tbsp minced Peppadew peppers
1 Tbsp minced jalapeno peppers
1 Tbsp sliced scallions
1 Tbsp chopped fresh cilantro
3 Tbsp oyster sauce
2 Tbsp soy sauce
2 tsp sugar
1/4 cup sake
1/4 cup water, plus 1 Tbsp, divided
2 Tbsp orange juice
1 Tbsp cornstarch
3 dozen oysters
In a small skillet over medium-high, heat the oil until lightly smoking. Add the garlic and sauté for one minute. Add the ginger, then sauté for another minute.
Add the black beans, miso, red onion, Peppadews, jalapenos, scallions and cilantro. Sauté for one minute, then stir in the oyster sauce, soy sauce, sugar, sake, 1/4 cup of water and orange juice. Bring to a boil, then simmer for two minutes.
In a small glass, stir together the cornstarch and remaining 1 Tbsp of water. Stir into the sauce and cook, stirring, for another minute. The sauce will be very thick and chunky. Set aside.
Heat the grill to high.
Shuck the oysters, pouring off any extra juice and leaving the oyster in the bottom half of the shell. Top each oyster with 1 tsp of the sauce.
Set the oysters directly on the grill grates and cook for about 30 seconds, or until just barely heated.
Use tongs to carefully transfer the oysters (the shells will be hot) to a serving platter.
Serve immediately.
