Baked bone marrow with oysters

Baked bone marrow with oysters

By
From
Mark Hix On Baking
Serves
4
Photographer
Jason Lowe

This is one of those dishes that came out of nowhere after my friend Dave visited the restaurant on a date and commented on how good the bone marrow and oysters were. Though he never actually ate the two things together, I thought it might not be a bad idea to try incorporating the oysters into the baked stuffed bone marrow – this great sharing dish is the result.

Ingredients

Quantity Ingredient
4 small shallots, peeled, halved and finely chopped
2 garlic cloves, peeled and crushed
2 good knobs butter
2 x 10-12 cm lengths halved bone marrow
8 rock oysters, opened and cut into 3
50-60g fresh white breadcrumbs
4 tablespoons parsley, chopped
salt
freshly ground black pepper
1 small baguette, cut into slices on the angle and toasted

Method

  1. Preheat the oven to 200°C.
  2. Gently cook the shallots and garlic in the butter for 2–3 minutes until soft , then remove from the heat.
  3. Scoop the marrow out of the bones with a spoon and chop into rough pieces. Mix with the oysters, shallot mixture, breadcrumbs and parsley, and season. Spoon the mixture back into the bones, place on a baking tray and bake for about 12–15 minutes, until lightly coloured.
  4. Serve in the middle of the table, with the toasted bread and teaspoons for sharing.
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