Oysters, oysters, oysters

17. February 2017

What do you think first when you hear the Oyster password? I think some clear information will appear immediately. Like, for example, they are almost like a stone looking like a nuisance clam, even though they actually make me poetically beautiful and take pictures of them. Some of them even can make pearls. Then you might think that they are very popular in most parts of the world, but they like them on the American continent, for example, gratinated, grilled or otherwise heat-treated. In Europe, among the selected delicacies, not only are the luxury restaurants, but as the time is getting faster, the transport of seafood is almost at the speed of light and therefore you can enjoy them in great quality and freshness almost everywhere.

The first experience, the first tasting of this pair of gram, raw and slippery creatures often leaves the best impression, but if you enjoy them, like wine, olives, exotic cuisine, you will surely discover their charm and in the future will be able to recognize not only species differences, but mainly flavor variations conditioned by the season and also the type of sea and minerals contained in their environment.
And now I get to the core and that's February's assignment from the editorial of the Marie Claire magazine. Prepare for us Valentine's Day ....)
Oysters are very healthy. They contain 95% of protein (at least during the winter months), then they contain a lot of minerals and vitamins such as iodine, sodium, calcium, zinc, iron, Vitamin A, B1, B2, but not too much amino acid scientists should become their aphrodisiac reputation! It increases the level of sexual hormones.
In addition, although oysters can be consumed year round, their gourmet season is from September to April when their taste is better, in the summer months they are multiplied, they are fatty, more fatty and do not have such a good mineral taste and so it is now ideal time to enjoy them in their full quality.
Then add the fact that serving oysters alone is a ceremony for ourselves and gets us into a very ceremonial, often uplifting atmosphere.
Oysters have become a cult icon. The word itself is already saturated with many meanings, memories, energy, acts like a spell and can also enchant your ceremony.

15 minut - porce

Postup

Mignonette

Probably the most popular and oysters in Europe, Mignonette's perfect toasted sauce is as easy as everyone else. It is important not to overlap the taste of these seafood. Try this sauce sometimes to enrich a little fresh estragon.

Cut the shallots really smooth. Add the remaining ingredients to the bowl and serve.

coriander

I tasted this sauce in one of the Thai fishing villages built on the mounds and so it brings with me many beautiful not only culinary memories. Most of these restaurants had an open kitchen where local chefs took you willingly to show your soul's eagerness. ) If you are also a Coriander, you should definitely try it.

Gently chopped garlic and coriander with a piece of green chilli pepper, which you can easily omit, pour lime juice and serve.

Thai

One more inspiration from Thailand is the sauce you find on each table, called "fresh chillies". I personally think that oysters are too spicy, but they serve it with oysters. Try her sweet version. Sauce below hone about honey. The oysters are also great for sweet tastes.

Cut the peppers on the delicate castors, add lime juice, fish sauce and, in the case of a sweet version, a spoonful of honey. Mix everything and serve.