Dulse and Miso Butter Broiled Oysters
A dollop of compound butter is a common way to doll up broiled oysters. This one contains the umami of miso; the smoky, salty taste of the dulse; and lemon juice to make everything pop.
Servings 4 to 6 as an appetizer
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 tablespoon shiro miso
- 1 tablespoon smoked dulse flakes
- 1 tablespoon lemon juice
- Rock salt
- 24 oysters, scrubbed
- 4 to 6 slices of crusty bread, for serving
Combine butter, miso, dulse, and lemon juice in the bowl of a stand mixer. Beat on high for 30 seconds. Scrape down the sides of the bowl. Beat for another minute.
Heat broiler to high. Spread a thin layer of rock salt over the bottom of a 17- by 14-inch baking tray.
Shuck oysters, nestling the cupped shell holding the oyster into the rock salt. Top each shucked oyster with about a teaspoon of the compound butter. Broil until butter has melted and is bubbling around the oyster, about 3 to 5 minutes.
Transfer cooked oysters to serving plates with a piece of crusty bread to sop up any stray butter. Be careful, the shells will be very hot.