Oysters, The Shells Of Love!

According to a legend, Giacomo Casanova was eating 50 oysters in the bathroom every morning with his companion. He claimed that they gave him a boost in spirit and love, connecting oysters with libido.

The myth is close to truth, as oysters are an excellent source of zinc, which is linked to testosterone production. In addition, oysters have been found to contain a rare amino acid that stimulates sex hormones. They are known to be a valuable source of minerals such as iron, copper, calcium, while they contain large amounts of vitamins A and B12 while having low cholesterol levels.

Their price depends on the origin, size, variety. They have a very tasty, sweet and soft flesh and are considered the most precious shell. Oysters are always opened live and their shell is very hard. To open them, place a knife in the opening of the shell and move it slowly until you find the point where the flesh joins the shell. By cutting this bond the oyster is ready to open. Be careful so the shell juices are not lost.

The oysters are eaten both raw with a little lemon or some raw sauce and lightly grilled always with some sauce. Butter sauces and herbs or more complex but always refined are their favorites. They can be flavored with a combination of citrus juices (orange, grape fruit, lime) that goes well with them, but also with many other ingredients .. Tip do not steam or cook because they harden and lose their taste.

BUTTER & HERB BAKED OYSTERS

Time: 32 mins

Ingredients

2 cups rock salt or uncooked rice, for lining the pan

1 dozen fresh oysters, in the shell

1 stick (8 tablespoons) salted butter, softened, divided

3/4 cup panko breadcrumbs

2 tablespoons finely chopped chives

1 tablespoon lemon juice

1 teaspoon finely grated lemon zest

Sweet paprika, optional

Chopped fresh parsley, garnish

2 to 3 wedges lemon, for serving

Step 1 -Preheat the oven to 425 F/220 C/Gas Mark 7. Add a layer of rock salt to a rimmed baking sheet or substitute dry, uncooked rice. This will keep the oyster shells from wobbling.

Step 2- Scrub the oyster shells with a stiff brush.

Step 3- Carefully shuck the oysters over a bowl to catch any liquids that might spill out. Run the knife along the bottom of the inside of the shell to loosen the oyster. If some of the oyster liquor does spill out, return it to the bottom shell. Discard the top shells and arrange the oysters with their liquid in the prepared baking pan.

Step 4 -In a skillet over medium heat, melt 4 tablespoons of the butter. Add the panko crumbs and cook, stirring, until the crumbs are lightly browned

Step 5- In a bowl, combine the remaining 4 tablespoons of softened butter with the chives, lemon juice, and the lemon zest.

Step 6 - Top each oyster with a scant teaspoon of the butter-and-chives mixture and then sprinkle each one with the buttered panko crumbs.

Step 7 - If desired, finish with a light sprinkling of paprika

Step 8- Bake the oysters in the preheated oven for about 8 to 10 minutes, or until the oysters are cooked through and the topping is golden brown.

Step 9 - Sprinkle with fresh chopped parsley and serve with lemon wedges.

recipe from: https://www.thespruceeats.com/easy-butter-and-herb-baked-oysters-4049551