Miso Herbed Baked Oysters

Ryan and Julia Schramm, owners of Schramm’s Shellfish Oyster Company on Long Beach Island, NJ serve up a culinary inspiration that combines freshly shucked oysters, (preferably Violet Sky) with a cheesy-rich miso topping. If you don’t have a Takoyaki pan, a baking sheet will do just fine.

Miso Herbed Baked Oysters

Serves 4-6

Ingredients

*1 teaspoon miso paste

*4 tablespoons of melted butter

*¼ cup Panko breadcrumbs

*2 tablespoons of a combination of chopped herbs – basil, thyme, chives, parsley, sage

*1 clove of chopped garlic

*Parmesan cheese for topping (preferably freshly grated)

Directions

*Shuck 12 -16 oysters

* Combine the miso paste, melted butter, chopped herbs and garlic.

* If you wish, keep the oysters in their shells and place each oyster on a baking sheet

* You may also remove the oysters from their shells and place each one directly into a Takoyaki pan

*Place a dollop of the combined miso butter, herbs and garlic on top of each of the oysters

* Sprinkle the Panko breadcrumbs and freshly grated Parmesan cheese over each of the oysters

*Broil until the cheese melts and the oysters are just cooked through for approximately 5 minutes

*Serve immediately with a crusty sourdough baguette

Images supplied by Ryan Schramm

To read all about Ryan and Julia Schramm go here