Oven-Roasted Oysters with Bone Marrow and Pistachios | Wine Enthusiast
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Oven-Roasted Oysters with Bone Marrow and Pistachios Are a Decadent Party Pleaser

At her restaurant, Lunario, in Mexico’s Valle de Guadalupe wine region, chef Alvarado cooks these over a hot wood fire, which adds extra smoky complexity.

Recipe courtesy of chef Sheyla Alvarado, Restaurante Lunario, Valle de Guadalupe, Mexico. Instagram: @lunario.restaurante

This article originally appeared in the February/March 2023 issue of Wine Enthusiast magazine. Click here to subscribe today!

Roasted Oysters with Bone Marrow and Pistachios


2 lbs. beef marrow bones, split lengthwise by the butcher
3 roasted garlic cloves
12 oysters, shucked, on the half shell
1 cup finely grated sheep’s milk cheese (such as Manchego or Pecorino) (about 3 oz.)
½ cup chopped roasted pistachios
¼ cup Sherry vinegar


Roast marrow bones, marrow side up, in a 400°F oven for 20 to 30 minutes, or until marrow separates from bones and sizzles at the edges. Scoop marrow into a food processor (making sure there are no bone bits) with garlic and purée until smooth. Lightly salt to taste and set aside.

Place oysters on a baking sheet, using coarse salt to hold them in place. Alternately, stabilize them over the cups of a muffin tin. Heat oven to 500°F.

Add about 2 teaspoons of the marrow mixture to each oyster, top with a heaping tablespoon of cheese and about 2 teaspoons of pistachios. Place in oven for at least 5 minutes, or until the cheese is melted and oysters are sizzling. Transfer to a platter and garnish with a few drops (no more than ¼ teaspoon) of Sherry vinegar and serve hot. Serves 4 as an appetizer or 2 as an entrée.