We know Oysters as a particular delicacy. Not everyone loves them, but those who appreciate them don’t want to do without them anymore. They belong to a feast, just like on New Year’s Eve. Then it’s best to enjoy them with a glass of champagne. The following facts show the world of oysters in their most dazzling colors and bring you closer to everything there is to know about them. After all, they are so much more than just a delicacy. If you don’t get an appetite for oysters now, there’s nothing left to help.
Oysters not only taste delicious, but they are also a so-called superfood. They are very healthy and contain hardly any fat or calories. In return, they have plenty of vitamins, minerals, proteins and trace elements. So if you eat oysters regularly, you have a very healthy diet. The high content of zinc strengthens the immune system and protects against colds. Oysters are also considered an aphrodisiac. People say that the legendary Casanova sipped up to 50 of them a day.
The Thicker Or The Salty
French divide their oysters into five different categories. The largest oyster is called format 000. That is an oyster that weighs an incredible 150 grams. That is close to the average steak in a restaurant, which usually weighs 180 grams. That is, of course, the exception, the most popular category is oyster size 3. Most people find this measure to be the easiest to eat. Basically, the thicker an oyster, the salty it tastes. The largest oyster in the world was found in Brittany six years ago. She was 35 centimetres long and two kilograms. You can enjoy fresh oysters for a maximum of ten days after the packaging date. If an oyster is new, it still looks a little damp and feels heavy.
There are mainly two types of oysters available in France. The flat and the curved. Most of the items you can buy in restaurants or the market are curved. The best-known varieties include Creuses de pleine mer, Fines de Claires and Spéciales de Claires. These are very meaty and have a full aroma; the Fines de Claires are milder and meaty, the Creuses de Pleine mer is the saltiest. Oysters are best eaten straight out of the shell, without any side dishes. Popular ingredients are black pepper, fresh lemon juice and red wine vinegar with pieces of shallot.
An oyster grows for three to four years. If you buy a dozen of them in France, you usually get another one for free. The oyster should be opened a maximum of one hour before consumption. Then you should pour out the first water deposit of the bowl. They taste best between September and May. The oyster is still alive when you eat it. If you don’t want to eat raw oysters, you can grill them in the oven for three to five minutes and enjoy them with butter and lemon juice, as well as parsley.