INGREDIENTS
1 DZ OYSTERS – RHODE ISLAND BLUE POINTS
TOPPING:
4 TBL SOFTENED BUTTER
2 TSP WHITE MISO
1 ½ TSP SRIRACHA
1 LG LIME ZESTED
1 BAGUETTE FOR DIPPING, MIGHT NEED TWO!!
PREPARATIONS
- COMBINE TOPPING INGREDIENTS AND SET ASIDE
- HEAT GRILL AND PLACE OYSTERS ON UNTIL THEY POP OPEN AND THEN LET THEM COOK FOR 2-3 MINUTES MORE
- REMOVE FROM GRILL AND TAKE OFF THE TOPS OF THE OYSTERS AND ADD A DOLLUP OF THE SAUCE TO EACH AND SERVE IMMEDIATELY -
- DRIZZLE THE REMAINING SAUCE OVER THE PLATTER AND SERVE WITH THE BREAD TO DIP
