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. Prepare the grill or broiler

Preheat a grill to medium-high (about 400°F / 200°C) or set an oven broiler on high and position the rack 6–8 inches under the heat. Brush the grill grates with oil so shells won't stick.

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. Finish and serve

Remove from heat. Using a small fork or spoon, pry the meat completely free from the shell and transfer to a serving plate. Serve immediately with soy sauce on the side and lemon or calamansi wedges. Garnish with chopped parsley or ʻuala if desired.

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.

Local Coupons

No local coupons found for this recipe's ingredients.