Oysters with Ginger-Soy Butter

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Aug 25, 2015


Oysters with Ginger-Soy Butter

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Oysters with Ginger-Soy Butter
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Yield Servings
Author Chef Craig Deihl
Prep time 15 minutes
Cooking time 5 minutes
Total time 20 minutes


Oysters with Ginger-Soy Butter


  • Ginger-Soy Butter
  • 1 cup soy sauce
  • 6 tablespoons fresh ginger, grated
  • 6 tablespoons sugar
  • 2 tablespoons fresh cilantro, chopped
  • 8 ounces Butter, unsalted, cold, cut into pieces
  • 24 large oysters
  • Coarse rock/sea salt
  • Scallions, diagonal-sliced


Ginger-Soy Butter
  1. In a small saucepan, combine soy sauce, ginger, sugar and cilantro. Place the saucepan over medium-high heat and simmer until liquid is reduced by half.
  2. Reduce the heat to low and slowly stir in the cold Plugrá Butter piece by piece.
  3. Strain the butter and keep  warm for service.
  1. Place the oysters in a bamboo steamer; you will probably need to use both baskets.
  2. Place the steamer over a pot of boiling water, making sure the pot is wider than the bamboo basket and only has a half inch of water in it.
  3. Steam the oysters for 4 minutes and check to see if they have started to open; if not, steam another minute or two until all are open. Discard any oysters that do not open.
  4. Remove from heat. Using a dry towel and an oyster knife, remove the top (flat-side) shell of the oyster. Using the oyster knife, detach the oyster from the bottom and leave it in the shell. Repeat with the remaining oysters.
To serve
  1. Place coarse rock/sea salt on eight serving plates to stabilize oyster shells. Arrange 3 oysters on each plate.
  2. Top with Ginger-Soy Butter and garnish with sliced scallions.