Fanny Bay Steamed Oysters with Sesame Soy Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
4 servings
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Calories
49 kcal
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Course
Main Course, Appetizer, Dinner
Fanny Bay Steamed Oysters with Sesame Soy Sauce
Description
This recipe features Fanny Bay oysters steamed carefully over heat until the shells begin to open slightly, ensuring the oysters are tender and retain their natural liquor. The steaming preserves their fresh texture while preparing them for serving. The sauce, a combination of soy sauce, brown sugar, water, sesame oil, and finely chopped scallions, delivers a harmonious blend of savory, sweet, and nutty tastes that pair well with the oysters' seafood flavor. Optional hot sauce can be added for extra heat.
The oysters are either grilled or baked in the oven at high temperature, placed shell side down to keep the liquor inside while steaming. After cooking, the top shells are removed safely, often using an oyster knife or shucker, with care to keep the oyster liquor intact as a flavorful base. Serving the oysters on a bed of rock salt helps stabilize them and enhances presentation.
This dish works well as an appetizer or seafood course and highlights the natural sweetness of Fanny Bay oysters enhanced by the distinctive sesame soy sauce. The recipe calls for attention in handling oysters and serving immediately for best texture and taste.
Ingredients
- ½ c soy sauce I use Kikkoman
- 2 tablespoon water
- 1 tablespoon brown sugar
- 2 teaspoon sesame oil
- 2 tablespoon scallion or chives, finely chopped
- Optional hot sauce a few dashes
- 12-24 fanny bay oysters Size medium to large, in their shell
Instructions
- Preheat grill or oven to 500'F. Mix together all ingredients except oysters and set aside.
- Place oysters on the grill with the deepest (cup) side of their shell down and close the lid. If you are using your oven, put them on a baking sheet with edges. If you want to keep them upright to save their liquor, pile some kosher salt and nestle them in it and place tray of oysters in the oven.
- Grill for 5 minutes or until you see the shells start to open. Some shells may open a lot, others may only open a few millimeters so yo may need to look closely. (I've added a picture for reference. The front oyster opened the most, the ones behind you can barely but they are open too. Oysters don't always open as widely as clams and mussels when steamed.)
- Remove from the grill or oven, let cool a minute. Prepare a platter with some rock salt or kosher salt and then pry the top shells off with an oyster shucker, knife or just your hands. You may want a washable oven mitt for this job as they will be hot. Once the top shells are off, place them open side up on the platter, using the salt to hold them upright.
- Spoon a teaspoon of the soy mixture over each one and serve. (This is a salty mixture so 1 teaspoon is enough for each.)
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 49 kcal
% Daily Value*
| Calories | 49kcal | 2% |
| Carbohydrates | 5g | 2% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 2mg | 1% |
| Sodium | 1625mg | 68% |
| Potassium | 72mg | 2% |
| Fiber | 0.2g | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 2IU | 0% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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