Fried oysters & brown butter

Fried oysters

Fried oysters & brown butter with white miso

  • People
    For 4
  • Preparation Time
    10 minutes
  • Cooking Time
    2 minutes
  • Resting time
    20 minutes
  • Winery pairing
    Cordon Rouge


  • 10 oysters
  • 1 egg
  • 2 tablespoonfuls flour
  • Breadcrumbs
  • Frying oil
Brown Butter with Miso
  • 125g butter
  • 20g brown miso
  • 4 tablespoonfuls whipping cream


Step 1. Brown Butter with Miso

  1. Melt the butter in a saucepan on a medium heat until it starts to bubble.
  2. After 30 seconds, when it is a nice golden/chestnut color and smells of hazelnuts, add the miso and the cream, then mix.
  3. Immediately transfer the butter into a cold container. Filter and leave to cool.

Step 2. Oysters

  1. Open the oysters, drain them and dry in paper towel.
  2. Set aside the shells for the presentation.
  3. Quickly dip each oyster in the flour and then in the beaten egg and breadcrumbs before plunging them into hot fat (180°C).
  4. Cook for 2 min, until they are nicely golden.
  5. Remove them and mop them on paper towel; serve with the brown butter cream with miso.

Mumm Cordon

Mumm Cordon Rouge is ideal for an aperitif among friends or over a meal –those moments when everything simply clicks and positive energy flows: real friends sharing real talk, everyone at ease in a joyful, convivial atmosphere.

Discover the cuvéeDiscover the cuvée
Alcohol abuse is dangerous for your health, consume in moderation