Miso Black Pepper Oysters Rockefeller

I love a tinned oysters-turned-Oysters-Rockefeller moment, and while there are so many variations of Oysters Rockefeller to play with, I like turning the original version on its head. This Miso Black Pepper (tinned!) Oysters Rockefeller recipe happens in an escargot dish, but you can also do it in little oyster dishes, mini muffin tins, or even in the tin the oysters are in! It turns into a salty, buttery, savory appetizer that is equal parts classy and delicious.

Great for Valentine’s Day, even better for a date night, and supremely good for just yourself 😉

Miso Black Pepper Oysters Rockefeller

While this can be applied to fresh oysters, the hack for this supremely savory appetizer is to use tinned oysters. You still get all their briny flavor, but you can up the yield of the recipe without having to shuck…well…many oysters. It's quick, classy and easy – an all-time favorite appetizer!

print recipe pin recipe

Prep Time 5 minutes mins

Servings: 1 escargot dish, 6 bites

Cook mode:Prevent your screen from going dark

Equipment

• ▢
  1 escargot dish or one crème brûlée dish, or six individual oven-safe oyster dishes

Ingredients

• ▢ 1 4-ounce tin of oysters, should yield 12 oysters
• ▢ 2 tablespoons unsalted butter, softened, 28 grams
• ▢ 1 tablespoon and 1 teaspoon white miso , softened, 16 grams
• ▢ 2 garlic cloves, grated
• ▢ 1/8 teaspoon red pepper flakes
• ▢ 1/4 teaspoon freshly ground black pepper
• ▢ 1/4 cup dried sourdough bread crumbs , 56 grams

Optional, for serving

• ▢ Tender herbs, such as parsley, mint or chives, finely chopped, for garnish

Instructions 

1. Set a rack to the center of the oven and preheat to 400°F.
2. Open and drain the oysters. If you are baking them in the tin, remove them from the tin but keep the tin. Otherwise set them to the side.
3. In a small bowl mash together 2 tablespoons softened butter, 1 tablespoon and 1 teaspoon softened miso, 2 grated garlic cloves, 1/8 teaspoon red pepper flakes and 1/4 teaspoon freshly ground black pepper. Mash this into a paste. (See note).
4. If using an escargot dish, add an oyster to each indent. Top with 1 teaspoon sized dot of this paste. Add another oyster on top and add another teaspoon of the butter. Sprinkle the whole dish with the bread crumbs.
5. If using the same tin the oysters came in, dot the bottom with 6 teaspoons of butter paste, add one layer of six oysters, dot those with 1 teaspoon of the paste each, and layer the other oysters on top. Top with the bread crumbs. (Do the same thing if you are using a crème brûlée dish.
6. Transfer the dish you are using to a baking sheet, then bake for 15-16 minutes until bubbling and golden.
7. Serve warm!

Notes

Note: this paste should yield 4 tablespoons worth of paste, just enough to yield the 12 teaspoons needed for the recipe. If you want to scale up to ensure you have enough for all your oysters, opt for 3 tablespoons of butter and 2 tablespoons of miso. Keep the rest of the recipe the same.