- 24 fresh oysters, shells rinsed well
- 1/2 lb. unsalted butter, softened
- 1/4 cup Japanese furikake seasoning, available from Whole Foods and H&L Market
- 2 Tbs. chopped herbs (flat-leaf parsley, chives, chervil, or a combo)
- Kosher salt
- Red Clay Original Hot Sauce or Carolina Hot Sauce, for topping
Down here in the South, we're big fans of oysters. And we make 'em every way we can just for the fun of it! The Japanese Furikake is the secret to adding a new flavor to your oyster. This one hits the spot every single time and is sure to have oyster-lovers returning to this recipe time and time again. And don't forget to top it with that Red Clay OG Hot Sauce—did you know this stuff was literally made for oysters?!
*Recipe for Charleston Magazine, "A Saucy Celebration with Red Clay Hot Sauce." Photography by Peter Frank Edwards.*
- Prepare a hot grill or preheat an oven to 375°F.
- Shuck the oysters, use a paring knife to cut the muscle attaching them to their shells, replace them in their bottom shells, and refrigerate on a baking sheet.
- Put the butter in the bowl of a stand mixer with a paddle attachment and beat until creamy. Stir in the furikake, chopped herbs, and a light sprinkle of salt. Place approximately one tablespoon on top of each oyster.
- Place the oysters on a rack and grill or bake them until the butter is fully melted and lightly browned, about five minutes.
- Serve immediately with Red Clay Original or Red Clay Carolina.