Grilled Wasabi Oysters Recipe

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Grilled Wasabi Oysters Recipe

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My recipe for grilled oyster is easy to make, but incredibly elegant. The wasabi-flavored butter mixture makes it an extraordinary appetizer for your next party.
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. Grill: 5 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. Grill: 5 min.

Ingredients

  • 1/2 cup white wine
  • 1 shallot, finely chopped
  • 1 tablespoon white wine vinegar
  • 1 tablespoon wasabi mustard
  • 1-1/2 teaspoons reduced-sodium soy sauce
  • 1/2 cup butter, cubed
  • 1/2 cup minced fresh cilantro
  • 1/8 teaspoon salt
  • Rock salt
  • 18 fresh oysters in the shell, washed

Directions

In a small saucepan, combine the wine, shallots and vinegar. Bring to a boil; cook until liquid is reduced by half. Strain liquid, discarding shallot.
Return to pan; stir in mustard and soy sauce. Cook and stir over low heat. Add butter and whisk until melted. Stir in cilantro and salt; set aside.
Spread rock salt into an ungreased 15-in. x 10-in. x 1-in. baking pan; set aside. Place oysters, flat side up, on grill rack. Grill, covered, over high heat for 3-6 minutes or until shells open.
Transfer to prepared pan. To loosen oysters, cut muscles from top shell; place on bottom shell in juices. Discard top shell. Spoon 2 teaspoons butter mixture over each oyster. Serve immediately. Yield: 1-1/2 dozen.
Originally published as Grilled Wasabi Oysters in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p216

  • 1/2 cup white wine
  • 1 shallot, finely chopped
  • 1 tablespoon white wine vinegar
  • 1 tablespoon wasabi mustard
  • 1-1/2 teaspoons reduced-sodium soy sauce
  • 1/2 cup butter, cubed
  • 1/2 cup minced fresh cilantro
  • 1/8 teaspoon salt
  • Rock salt
  • 18 fresh oysters in the shell, washed
  1. In a small saucepan, combine the wine, shallots and vinegar. Bring to a boil; cook until liquid is reduced by half. Strain liquid, discarding shallot.
  2. Return to pan; stir in mustard and soy sauce. Cook and stir over low heat. Add butter and whisk until melted. Stir in cilantro and salt; set aside.
  3. Spread rock salt into an ungreased 15-in. x 10-in. x 1-in. baking pan; set aside. Place oysters, flat side up, on grill rack. Grill, covered, over high heat for 3-6 minutes or until shells open.
  4. Transfer to prepared pan. To loosen oysters, cut muscles from top shell; place on bottom shell in juices. Discard top shell. Spoon 2 teaspoons butter mixture over each oyster. Serve immediately. Yield: 1-1/2 dozen.
Originally published as Grilled Wasabi Oysters in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p216

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