The same weekend I tried my first oyster, I was walking on the beach with my Uncle Les when he stopped to pick up a piece of seaweed and eat it. Both the oyster and the concept of eating seaweed were disgusting to me then—now, I love to combine them, reinforcing the natural flavor of oysters by pairing them with a different flavor from the sea. The nuanced, roasted notes of nori work well with oysters on the grill, and the combination of butter and miso adds a richness and depth that both cut and complement the briny flavors.
2 tablespoons room-temperature butter
1 tablespoon white miso
¼ cup ground (or crumbled) nori
1 dozen oysters
Light a charcoal grill or set a gas grill to high In a small bowl, combine the butter, miso and nori, and mix with a spoon until fully combined.
Place the oysters on the grill flat side down and cook 3–5 minutes, or until they crack open. As each cracks open, remove from heat immediately and place onto a tray, being careful to retain as much liquid as possible.
Remove the top shells and place a dab of butter atop each oyster. Return to the grill and cook another 2 minutes, until the butter is melted and bubbling. Serve immediately.
LUKE PYENSON is a food and travel writer, recipe developer, food stylist and photographer based in New York City. You can see examples of his work at www.lukepyenson.com.