Grilled Oysters with Cheese, Made with Monk Fruit Sweetener
International dishesGrilled DishesKorea20 minutes preparation, 25 minutes cooking
Grilled cheese oysters are a seafood stall favorite and no trouble to make at home. The appeal is a rich cheese sauce over plump oyster meat. Shucking is the hard part, since a knife that touches the meat dries it out.
The knife tip goes into the seam and levers hard, staying clear of the water sac so the oyster keeps its sweetness. Before that they soak for 2 to 3 hours so the mud lifts away.
This batch weighs about 806g, at roughly 112 calories per 100g.
Method
Soak the oysters in clean water for about 2 to 3 hours to soften the mud on the shells, which makes them much easier to clean.
Scrub from the hinge to the lip along the curve of the shell with a brush, rinsing under running water until all the mud is gone.
Slide the knife tip into the seam and lever hard so the two shells open, then rinse again to wash away any shell fragments.
Melt 120g cheese in a bowl over simmering water with 120ml oat milk, 21g kOBE Monk Fruit Blend, 26ml unsweetened oat milk and 50g Lean Mayo, stirring until combined.
Stir 10ml lime juice into the cheese mixture until the sauce is soft and smooth.
Grill the oysters over charcoal, spoon the cheese sauce over the top and grill for a few more minutes until the meat is just cooked.
Tips
When shucking, the knife tip should never touch the meat, since a burst water sac leaves the oyster dry and flat.
A short time on the grill is enough, as longer shrinks the meat and takes away its plumpness.
A full 2 to 3 hour soak lifts the mud so the brush can do its work.
Lime juice goes in once the sauce is off the heat, because a very hot pan turns the sauce grainy.
A sauce made with oat milk sits thinner, so 15 minutes in the fridge brings it back to body before spooning.
Need the monk fruit sugar or Lean Mayo?
These two are what kOBE cooks with in the recipe above. See the product page or send us a message.