Grilled Oysters with Spicy Miso Butter

1. Stage

Preheat your grill: If you’re using a gas grill, turn it to high, cover with the lid and let preheat for 10 minutes. If using a charcoal grill, light the coals and let them get hot. The grill is hot enough when you hold your hand an inch above the grill grates and can only leave it there for a few seconds.

2. Stage

Make the miso butter: In a small bowl combine the butter, miso paste, and sriracha using a fork until well blended. Set aside until ready to use.

3. Stage

Clean the oysters: Rinse the oysters under cold running water. Use a scrub brush or kitchen towel to slough off any dirt.

4. Stage

Grill the oysters: Place the oysters on the hot grill, flat-side up, and cover with the lid. Cook until the oysters crack open. They won’t necessarily open wide like a clam, just look for a little crack. Occasionally an oyster refuses to open. Not to worry, it will be fully cooked, and you can wedge it open using an oyster knife. If you open the oyster and it smells “off” or unpleasant, toss it out. The time will vary depending on the heat of the grill and size of the oysters, 3 to 6 minutes.

5. Stage

Transfer to a platter and open oysters: Use tongs to transfer the oysters to a platter, including any oysters that haven’t cracked open (they are fully cooked and are fine to eat unless they have an unpleasant smell). When the oysters are cool enough to handle, use an oyster or paring knife to pry the flat lid off each oyster and loosen it from the shell. Do your best not to spill the tasty oyster juices. You want each oyster tucked into the well of its shell. Discard the flat top shell. Any oysters that haven't opened should be fairly easy to wedge open. Hold each unopened oyster using a sturdy kitchen towel to protect your hand and insert an oyster knife in the narrow end of the shell. Wiggle until the shell lifts off.

6. Stage

Spoon miso butter onto oysters and return to grill: Spoon about 1/2 teaspoon of miso butter onto each oyster and set on the grill using tongs. Cover and grill until the butter bubbles, 30 to 60 seconds.

7. Stage

Transfer to a platter: Spread uncooked rice or a rock salt over a large platter to help stabilize the oysters. (If you want to.) Place the oysters on top and add a little lime zest over the top.

8. Stage

Serve: Serve with the baguette, to be torn and dunked into the melted miso butter that lingers in the shells.