Oysters
love or loathe them,
they are good for you! Healthy and nutritious, oysters are as much a part of life here in France as red wine, cheese and baguettes. They will be seen everywhere over the next few months.
O
ysters have been a source of delight since prehistoric times, well before the Romans extolled their virtues, but we can thank Napoleon III for the first oyster farm in Arcachon, Gironde in 1849. Today, they are a prized delicacy and, in fact, Arcachon is believed to produce 60% of the oysters consumed in France. This is great news, not just because we now have a wealth of farms in the area but also because our regional varieties have a creamy, refined, delicate taste and texture that is hard to find elsewhere.
Health food Known to be an aphrodisiac, particularly for men who have low levels of libidoboosting zinc, they contain way over the daily required zinc dose in just one
38
oyster. Add high levels of protein, vitamins C, D and B12, iron, manganese and copper into the mix, along with a host of other essential minerals, and it is easy to see why their antioxidants, omega-3 fatty acids and beneficial cholesterol can lead to healthy hearts and bodies. In addition to preventing cardiovascular diseases they can also improve blood circulation and, by building bone strength, can even help with osteoporosis. Known to boost the immune system, an oyster (or six) a day may well help to keep the doctor away by warding off infections and healing wounds quicker. What’s more, they are low in calories. That is, of course, as long as you don’t eat them with copious chunks of bread and alcoholic beverages such as cham-
pagne, wine and beer!
Oyster Selection Oysters are graded by size: the smaller the number, the larger the oyster. Most oysters around here are fresh from the sea and can be kept in cool, airy conditions for up to five days. If an oyster is open slightly, a tap on the shell should see it closing promptly. If not, discard it. Once opened, they should smell of the sea and be glossy and full of clear liquor, the liquid that is naturally produced by the oyster to keep it moist.
Pain-free shucking This is a simple, straightforward method of opening (shucking) oysters, leaving both you and the oyster intact. Place a
www.thelocalbuzzmag.com
