Miso-Mayo Oyster Gratin

Miso Oysters.jpg

This is the grand prize winner from this year's annual oyster cook-off!


  • 12 Maryland oysters, shucked, shells reserved

  • 4 tsp. white miso paste

  • 4 tsp. mayonnaise

  • 1 Tbsp. mirin

  • 8 small shiitake mushrooms

  • 4 tsp. scallions, minced, green parts only

  • melted butter

  • crushed red pepper for garnish


  1. Preheat oven to 450 degrees. F.

  2. Rinse oysters under cold running water.

  3. Put oysters in a pot of boiling water and blanch for 7-8 seconds. Drain oysters in a colander. Then place on paper towel-liked plate to drain.

  4. In a bowl, mix together miso, mayonnaise and mirin.

  5. Remove stem of each shiitake mushroom. Discard stems. Slice mushrooms thinly.

  6. Spread butter lighly inside of 12 shells and lay on a rimmed baking sheet, open side up. Divide shiitake mushrooms among the shells. Put 1 oysters in each shell on top of mushrooms. Spread miso mixture over each oyster and sprinkle with scallion on top.

  7. Bake for 10-12 minutes or until the top is nicely browned.

  8. To serve, sprinkle with crushed red pepper over the top.

    Serves 4

By Hidemi Walsh

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