Opihi Recipe
Make Opihi Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Opihi and seasoning
Grill and finishing
Method
Opihi and seasoning
- 1
Clean the opihi
Rinse the opihi under cold running water to remove sand and grit. Using a stiff brush or the back of a knife, scrub the exterior shells to remove encrustations. Keep shells intact; do not pry them off.
- 2
Loosen the muscle
To make removing the meat easier after cooking, insert a thin paring knife or the tip of a spoon between the rim of the shell and the flesh, gently freeing the internal muscle from the shell on one side but leave the shell attached. Do not remove the meat yet.
- 3
Season
Lightly sprinkle the exposed top of each opihi with sea salt and a little freshly ground black pepper. If you plan to steam or bake instead of grilling, you can add a drop of soy sauce on top of each shell now (do not oversoak).
Grill and finishing
- 4
- 5
Cook the opihi
Place the opihi on the grill or a foil-lined baking sheet with the opening up so juices collect in the shell. Brush each with a very light coat of oil or melted butter and sprinkle the optional chopped garlic over them if using. Grill or broil for 2–3 minutes until the flesh tightens and juices bubble. Do not overcook — opihi become tough quickly.
- 6
- 7
Alternative: Steam
If you prefer to steam, place opihi in a single layer in a steamer basket over boiling water, cover and steam 3–4 minutes until the flesh tightens. Then season and serve as above.
