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Home > Restaurants > Recipes > Oysters Warmed With Seaweed Butter

Oysters Warmed With Seaweed Butter

Provided by: Chef Daniel Rose

Photo by Bobby Doherty/New York Magazine
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6 oysters
Sel gris salt
½ cup finely chopped red and green Tosaka Japanese seaweed
½ cup unsalted butter at room temperature
Lemon juice
Freshly ground black pepper


Shuck the oysters. Cut the muscle under each oyster and set the shells in a bed of sel gris on a platter. Rinse the seaweed to remove all salt. Mix seaweed and butter in a small bowl until completely combined. Put 1 teaspoon of the mixture on top of each oyster and place under a broiler for 3 to 4 minutes, until the butter melts and starts to sizzle. Squeeze a little lemon juice and a sprinkle of pepper over each oyster and serve immediately. (Note: Any seaweed butter remaining can be frozen and used later on fish, lobster, or chicken.) (Published 2016)