Oysters - food in focus

Food in focus

Oysters
Two hundred years ago the oyster was an object of fascination, not so much for its meat, but for the pearly treasure it could be holding. Today we know exactly what these peculiar rock-like objects are and what the real treasure is they hide.

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Oysters aren't only a sought-after delicacy and aphrodisiac, they're packed with health-giving nutrients, but do you know how to open one? If you don't, the Graca Knysna Oyster Festival might teach you a trick or two.

Here's how to open an oyster:

Hold your oyster down on a firm surface with the pointed hinge end towards you and the cupped shell downwards.

Insert a sharp, strong knife between the upper and lower shells. The knife can also be inserted at the rounded edge (opposite hinge) where the shell is the softest.

Once the shell has been penetrated, cut from side to side up against the top, flat shell to sever the muscle without damaging the oyster body.

Now's probably a good time to mention that oysters are an acquired taste. So if you haven't actually eaten one yet, don't worry, it's quite slippery and should go down without a hitch. If it doesn't, you can always wash it down with a glass of white wine. And if you're an oyster opening and eating pro, or if you've become one, you should know that:

Oysters are rich in Vitamins A, B2, B12, and C.

12 natural oysters yield little more than 100 calories.

The high salt content in oysters stimulates the gastric juices, thus making them an ideal hors-d' oeuvres.

Oysters have the same calorie rating as milk, but the calories in milk come from fat and those of the oyster come from protein.

So now that you know how to open an oyster and also know how good they are for you, you'll appreciate more than ever their real reward, which is in the taste. It just gets better doesn't it?

10 things to do with the oyster

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