Marinated oysters – 55000 Recipese. Passion for food


Marinated oysters

This is one of the most popular recipes in the world. Asturian chef Marcos Moran, patron of Casa Gerardo. We are in one of the best months to eat oysters, the cold sea water guarantees its quality.

Chef: Marcos Moran

Marcos is the fifth generation of the saga for hoteliers, but he would not have done anything without the involvement of his father, teacher Pedro Moran. Without forgetting how fabada is prepared, they brought Asturian cuisine into the 21st century. They are a great tandem.


  • Peeled green pistachio kernel
  • 125 g of white wine vinegar
  • 250 g of celery cubes
  • 4 dried pink buds
  • 7 g of cumin
  • 250 g of soft olive oil
  • 4 slices of garlic
  • 24 oysters
  • For the pickle
  • 125 g white wine
  • 125 g of water
  • 2 g xanthan
  • Dehydrated rose powder
  • Other ingredients
  • Martini
  • Slices of celery
  • For celery
  • 50 g pistachios
  • For the marinated texture
  • 1 liter of marinade
  • About oysters



  1. Open and maintain room temperature (cool)

For the pickle

  1. Fry the garlic, add cumin, roses and celery.

  2. Stew and add the liquids.

  3. Cook over medium heat for 7 minutes. Infuse for two hours, strain and preserve.

For the marinated texture

  1. Combine all emulsified

For celery

  1. Wrap and soak for 2 hours (minimum) to 6 hours (maximum), creating something like a new “celery”.


  1. Place the oyster on a plate suitable for its size, cut into two pieces (but joined) and a sheet of celery on each piece.

  2. Pair with the marinade covering the oyster.

  3. Complete with two strokes of dried roses and pistachios.


I will see you on another recipe.
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