Grilled Oysters with Miso Lime Butter

Directions

• Preheat grill to high heat.
• Mash together butter, miso and lime zest in a bowl until smooth and combined.
• Use a shucking knife to open the oysters, prying them open at the hinge and discarding top shell. Leave oyster attached to bottom shell. Place oyster halves on a sheet pan and dollop about a teaspoon of miso butter in the shell. Sprinkle with breadcrumbs and season with freshly ground black pepper.
• Using tongs, carefully place oysters on the grill over direct heat, make sure they are flat so butter doesn’t spill out.
• Cook until oyster begins to shrivel and butter bubbles a bit, 4- 8 minutes depending on the size of the oyster and thickness of the shell. Transfer to a heatproof platter. Serve with lime wedges and crusty bread, for dipping in the sauce leftover in the shell.