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Ingredients
2 dozen oysters on the half shell, juices reserved
Clam juice or fish stock, as needed
1 ½ tablespoons unsalted butter
½ cup minced shallots
4 teaspoons flour
1 tablespoon lemon juice
1 tablespoon red miso paste
1 cup heavy cream
Salt and freshly ground white pepper
½ cup fine bread crumbs
Nutritional analysis per serving (4 to 6 servings)
22 grams carbs; 162 milligrams cholesterol; 382 calories; 6 grams monosaturated fat; 3 grams polyunsaturated fat; 12 grams saturated fat; 23 grams fat; 1 gram fiber; 634 milligrams sodium; 22 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Arrange oysters on a baking sheet, using crumpled foil or rock salt to keep them steady. A large madeleine pan covered in foil is an excellent alternative. Measure the oyster juices and, if needed, add enough clam juice or fish stock to make ½ cup. Heat broiler.
- Step 2
In a saucepan, melt butter over low heat. Add shallots and sauté until soft. Whisk in flour, cook briefly and add oyster juice and lemon juice, whisking until blended. Whisk in miso, then gradually whisk in cream. Cook 3 to 4 minutes. Season with salt and pepper. Mix in crumbs.
- Step 3
Spoon mixture on oysters, covering them completely. Broil 5 minutes until glazed and bubbling. Serve.
Private Notes
Comments
Really really good!!! Used white miso Instead and bread crumb on top instead of mixing it in.