This week’s recipe is Japanese inspired Miso Baked Oysters. These are a bright and unctuous riff on Oysters Rockefeller inspired by one of my favourite though now closed Japanese restaurants. Oysters are baked over spinach with a rich and zippy sauce and topped with a touch of cheese to seal in the creamy goodness. But guess what? The sauce is dairy free so if you have dietary restrictions, just skip the cheesy topping and you’ll still have a delicious and impressive appetizer.
Dinner for your Valentine
As February nears, I’m cooking up some delicious and romantic recipes and oysters are a classic aphrodisiac. These little bites are perfect as a Valentines day appetizer or add in some crusty bread and a crispy salad and make it your dinner.
Oysters are a Superfood
Not only delicious, sustainable and easily accessible on the west coast of North America, these little beauties are soooo good for you! Very high in protein while low in fat, these pack high levels of Vitamin B12, Iron and zinc and a substantial amount of vitamin C. For those who avoid red meat, these can be an important (and tasty) source for B vitamins and iron which is not frequently found and not as easily absorbed through plant based foods.
If you want to try some other oyster recipes try my classic Oyster Stew recipe
Miso Baked Oysters
Miso, lemon and oysters are the stars of this Japanese riff on Oysters Rockefeller. Quick and easy, these oysters are tangy and bubbling with cheese. Broil them in their shells or use a ramekin.
- 12 Oysters, shucked, shells reserved if using to bake oysters in
- 3/4 c Japanese Mayonnaise If you substitute regular mayo, you may want to use a little more lemon juice in the recipe
- 2 tbsp Miso paste I use light miso but any miso will work well
- 1 tbsp Mirin
- 2 tbsp Fresh Lemon Juice
- 1 1/2 c Fresh Spinach, shredded or chiffonade
- 1/2 c Cheddar or Mozzarella cheese, shredded (2 oz)
- 5 dashes Hot Sauce (I use Tobasco)
- *Optional* Garnish with extra wedges of lemon, sprinkling of parsley and/or paprika
Preheat broiler or bbq to high.
Set out oyster shells or ramekins (6-12 depending on size of oysters and the size of serving you would like) on a baking sheet. TIP- If using oyster shells, help them stay upright and stable by placing them on a bed of rock salt or kosher salt.
Divide spinach equally between shells or ramekins. Top with oysters, if you are using large oysters, I like to cut them in 2-4 pieces each so they are easy to scoop and eat.
Spoon approximately 1 tbsp miso mayo sauce over each one and then sprinkle with cheese.
Slide under broiler and broil until bubbling and brown and oysters are cooked, approx 5-8 minutes depending on height of oven rack and temperature of your broiler.
Remove from oven. Note: broiled cheesy dishes get HOT and can burn so let these cool 5 minutes before eating.
*Optional* Garnish with chopped parsley or paprika if you like.