ROASTED OYSTERS WITH SPICY GOCHUJANG SEAWEED BUTTER

“Oysters are so festive and I love the ritual of sharing them as the kick-off to a multi-course meal, whether raw or butter-roasted. Though I usually squeeze the latter with fresh lemon juice just before serving to brighten the flavors, the tang from the seaweed salad in this recipe covers that territory for you. Open the oysters carefully to capture their flavorful liquor.” Created by Atlantic Sea Farms Brand Manager, Kiera Foti:
Roasted Oysters with Spicy Gochujang Seaweed Butter (made with Spicy Gochujang Seaweed Salad)
- 24 medium to large oysters, scrubbed clean of sand and/or grit under cool running water
- 1/2 cup (1 stick) unsalted butter, cut into 6 pieces
- 1/2 cup Atlantic Sea Farms Spicy Gochujang Seaweed Salad (not drained), roughly chopped, juices retained
- An oyster roasting pan, or coarse rock or kosher salt, or foil (to keep oysters steady in a baking pan)
- Shuck oysters, retaining as much of the liquor (juices) in bottom shells as possible. Discard top shells.
- In a medium-sized saucepan, combine the butter and seaweed salad (including any juices from the cutting board). Heat over medium-low, stirring to combine, until gently simmering. Cook for 2 minutes to allow butter to absorb seaweed salad flavors. Remove from the heat. Let cool for 5 minutes.
- Heat broiler to high.
- Set the oysters in an oyster roasting pan, or fill a baking pan with a ½-inch layer of salt, or line a baking pan (or two) with crumpled foil (to keep oysters steady so the filling doesn’t spill), and set the oysters on top.
- Spoon the seaweed butter atop the oysters, using all or most of the butter (depending on oyster size), then broil until the juices are bubbling, 1 to 3 minutes. Serve hot.