Nutritional Info

Be Good to Yourself - Eat Oysters!

Oyster lovers can delight in the news that oysters are every bit as good for you as they taste. They are good for your heart and they literally make you feel good, too. Oysters are rich in vitamins and minerals and low in fat, Consider:

• Oysters, along with clams and mussels, are truly heart healthy foods. They are very low in fat (less than 2%) and contain almost no saturated fat. Experts now tell us that total fat intake and saturated fats influence our blood cholesterol levels more strongly than the cholesterol in our diet. Plus, the high amount of Omega-3 fatty acids in oysters is good for your heart.
• Oysters are low in cholesterol. They actually protect blood vessels and arteries by lowering "bad" cholesterol and favoring, "good" cholesterol, or HDL. Oysters work to decrease your body's ability to absorb cholesterol from other foods. They contain far less cholesterol per gram than red meat, poultry or shrimp.
• Oysters are nature's most concentrated packages of zinc. A 3-ounce serving supplies more than 100 percent of your daily zinc requirement, and many times more than the same amount of beef liver, another concentrated source but not nearly as good-tasting. Adequate zinc is crucial for a strong immune system.
• Oysters help boost your mental energy and are mood elevators - they really are a "brain food". The protein in oysters is rich in the amino acid tyrosine, which your brain converts into mentally energizing chemicals. The quickest boost comes from eating the oysters alone, so maybe those who love them raw on the half shell are on to something - and it only takes three ounces to make it work.
• Six oysters surpass the recommended daily allowance for iron and supply more protein than milk.
• Oysters are a warming food and have long been considered an aphrodisiac. Although modern scientific research can give some credence to this claim, the mythology is more interesting. It's no wonder that Casanova loved oysters, and that the slogan of the Oyster Institute of America is "Eat oysters, love longer!"

Preparation of Oysters

Oysters should be eaten as soon as possible after purchase. Although they will remain alive longer, they are best used within 7- 10 days of harvest. Before preparing oysters, check to be sure they are alive and fresh. Shells should close tightly. If a shell is slightly open, tap gently to see if it closes. Discard any with gaping shells.

Oysters should not be overcooked, or else they will be tough and the flavor diminished. Cook them just until the edges curl and they are plump.

Oysters cooked in their shells cook in their own liquor, which enhances flavor and keeps the meat moist. Although some of the oysters may still be closed, they will all be cooked after about 10 minutes, and may be pried open.

Deep-frying oysters, or other foods for that matter, can undo their health benefits. Not only does frying add extra fat, but also the high heat used changes the chemical composition of the oil, making it harmful to the body.

Herbs and spices that combine particularly well with oysters include chives, parsley, thyme, garlic, dill weed, celery seed, cayenne, nutmeg, paprika, curry, lemon juice, Worcestershire sauce and Tabasco.