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

Roast Oyster with Bone Marrow and Pistachios
Roast Oyster with Bone Marrow and Pistachios Photography by Robert Bredvad, Food Styling by Takako Kuniyuki, Prop Styling by Paige Hicks

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!

Shell Shocked: Why It’s More Important Than Ever to Consider the Oyster

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.

Published on February 23, 2023