Grilled Akoya with Miso Butter & Sesame Seaweed
16 Leeuwin Coast Akoya
160g salted butter
2 tbsp miso paste
8g dried Wakame seaweed, soaked in water
2 tbsp soy sauce
2 tbsp toasted sesame seeds
2 spring onion
Thaw Akoya in fridge for 2hrs or1hr on the benchtop before use.
To shuck, pinch either side of the Akoya at the bottom to create a gap in the top of the shell.
Using a blunt knife, insert the knife between the shell and the Akoya meat and gently separate.
Repeat on the other shell to release the meat
Gently remove the green byssal thread by pulling sideways and the Akoya is ready to prepare.
Clean the shells for serving and set the Akoya on one half shell aside for cooking.
Preheat your oven to 200c (fan forced) or heat BBQ grill to a high heat.
Prepare the miso butter by mixing the butter & miso together. Dress the wakame in soy sauce & finely slice spring onions.
Top each Akoya with a generous amount of miso butter.
For oven baked Akoya: place Akoya on crumpled foil on a bed of rock salt on a baking tray and bake for 3 minutes until bubbling and until butter is hot & bubbling.
For BBQ’d Akoya: place directly on BBQ Grill and grill with lid closed for 3 minutes until butter is hot & bubbling.
Top with Wakame and sprinkle with spring onions & sesame Seeds. Serve immediately.