West Coast Oyster Recipe
miso bearnaise, serrano kosho, chives, yukari
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Ingredients
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Oysters
Miso Béarnaise Sauce
Serrano Kosho
Garnish
Method
Prepare the Oysters
Clean the Oysters
Rinse the fresh oysters under cold running water to remove any sand or grit. Scrub the shells gently with a brush if necessary.
Shuck the Oysters
Using an oyster knife, insert the blade into the hinge of the oyster shell and twist to open. Carefully detach the muscle from the shell, keeping the oyster in its half. Place the shucked oysters on a tray with ice to keep them chilled.
Make Miso Béarnaise Sauce
Prepare the Reduction
In a small saucepan, combine the chopped shallots, white wine vinegar, and dry white wine. Simmer over medium heat until reduced by half. Strain and set aside.
Emulsify the Sauce
In a double boiler, whisk together the egg yolks and the strained reduction until it thickens. Gradually add the unsalted butter, whisking continuously until fully emulsified.
Add Miso and Seasoning
Remove from heat and whisk in the miso paste, fresh lemon juice, salt, and pepper. Adjust seasoning to taste.
Prepare Serrano Kosho
Mix Ingredients
In a small bowl, combine the finely chopped serrano peppers, kosher salt, and lime juice. Mix well and set aside.
Assemble and Serve
Plate the Oysters
Place the shucked oysters on individual serving plates or a platter. Drizzle with the miso béarnaise sauce.
Garnish
Top each oyster with a small dollop of serrano kosho, a sprinkle of chopped chives, and a pinch of yukari.
Serve Immediately
Serve the oysters immediately with lemon wedges on the side if desired.
