Should you ever eat raw oysters?

Tips for Cooking Melting Out In Mouth Oysters 2021 - Todo web media

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The most famous oyster dish is Oysters Rockefeller, created by Jules Alciatore, grandson of the founder of Antoine's restaurant in New Orleans. It was so named because the dish is high in butter and makes it as rich as the Rockefeller family.

Oyster sauce is a combination of oysters, soy sauce, brine and various spices, usually garlic, ginger, sugar and leeks. It is used in many Chinese recipes.

Oyster connoisseurs claim that cooking an oyster is blasphemy, preferring to eat it raw on the half-shell in their own liquor with nothing to overwhelm the delicate taste. The most loyal defenders of raw oysters may even mock any accompaniment to these gemstones, but many enjoy them with a splash of fresh lemon, grated horseradish, a mignonette sauce - a combination of pepper, vinegar and a little shallot - and / or spicy cocktail sauce.

Oyster Cooking Tips

• Raw oysters should always be served chilled on a bed of ice. Thinly sliced, buttered pumpernickel or crispy thin crackers round off the raw oyster experience.
• When you toss them in the freezer for about 10-15 minutes, relax the muscles to shear oysters, but don't forget about them.
• If you use live oysters in a cooked plate instead of eating them raw, you can steam them for a few seconds or, depending on the oven power, boil them up for 30 to 60 seconds until the shells open.

Then cut them out of the pods and move on.
• Oysters are naturally salty, so most oyster recipes do not require salting.
• Choose freshly peeled oysters for grilling, smoking or baking on the half-shell.
• As with many foods, size and age make a difference - smaller and younger oysters will most likely be more tender.

• Most importantly, cooking oysters carefully so they don't become a rubbery, chewy waste of good shellfish. When the edges begin to curl, they have enough heat.
• Herbs that go well with oysters are thyme, fennel seeds, paprika and parsley.

Oyster Nutrition facts

When you eat oysters, you can bring thoughts about fat, calories, and carbohydrates to the back of your mind. But if you want to be less blissful, here's the 411 on oysters.

  • A medium-sized Pacific oyster (about 50 grams) when cooked has 41 calories, 1.2 grams of fat, and 2.5 grams of carbohydrates. Not bad you say It also gives you more than a day's need for vitamin B12. These numbers are roughly the same for a raw Pacific oyster of the same size.
  • Six medium-sized wild oysters (about 84 grams) have 43 calories, 1.4 grams of fat, and 2.3 carb grams, about the same as a medium Pacific oyster. These also provide vitamin B12 for more than a day. These numbers are roughly the same whether the oysters are eaten raw or cooked dry or wet.
  • If you want to be breaded and fried, you may need to clear the calories from memory. These six middle eastern breaded and fried oysters will cost you 175 calories, 11 grams of fat, and 10 carb. They provide vitamin B12 and a third of the daily iron requirement for more than two days. So that's a plus.