Nature’s aphrodisiacs | Oysters
If you are looking to impress a lady friend, then a meal of oysters and champagne is definitely the way to go. Along with their renowned aphrodisiac properties, oysters are some of the tastiest shellfish on the market.
Rachel Zammit Cutajar
Coming from different families, edible oysters should be distinguished from pearl-producing ones. True oysters include the Belon oyster, the Eastern oyster, the Olympia oyster, the Pacific oyster, the Sydney rock oyster and the Wellfleet oyster.
Oysters have been regarded with prestige throughout history, with Roman emperors paying their weight in gold to acquire the coveted shellfish. By the 19th century, however, oysters were cheap and mainly eaten by the working class, with oyster beds in New York harbour, the largest source of oysters in the world. Eventually, rising demand exhausted many of the beds and scarcity of these shellfish pushed prices up, restoring them to their status as an expensive delicacy.
Oysters are best served au naturel, on a bed of crushed ice with a squeeze of fresh lemon, a dash or Worcestershire sauce or a drop of Tabasco. A mignonette sauce is served as an accompaniment at upscale restaurants made with freshly chopped shallots, mixed peppercorns, dry white wine and lemon juice or sherry vinegar.
Oysters may be cooked in many ways such as poaching, marinating, frying, grilling or baking. They are also used as an ingredient in a variety of drinks.
Like fine wines, oysters have complex flavours which vary according to the water they live in. The texture is soft and fleshy, but crisp on the palate.
Fresh oysters must be alive just before consumption or cooking. There is only one criterion, the oyster must be capable of tightly closing its shell. Open oysters should be tapped on the shell. A live oyster will close up and is safe to eat, while oysters which are open and unresponsive are dead, and must be discarded.
Not only are oysters delicious and good for the libido, but they are also very nutritionally balanced, containing protein, carbohydrates, lipids and an excellent source of vitamins. Four or five medium sized oysters can supply the recommended daily allowance of iron, copper, iodine, magnesium, calcium, magnese and phosphorous. The National Heart and Lung Institute in the UK suggest oysters to be included in a low cholesterol diet. A low energy source, one dozen oysters contain approximately 110 calories.
