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

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!