The best way to savour an oyster is to eat it raw, with an optional pinch of freshly ground pepper and few drops of lemon juice.
12 | oysters | 950 g | |
ground pepper to taste [optional] | |||
1/2 | lemons, quartered [optional] | 60 g |
Select oysters that are heavy for their size and tightly closed. Open oysters should be tapped on the shell: a live oyster will close up and is safe to eat. You will need 6 to 8 oysters/person for a starter, 12 to 15 as a main course.
They should be covered with a damp towel and refrigerated (larger shell down) up to 5 days. Open just before serving.
per 1 serving (100 g)
Amount % Daily Value |
Calories 70 |
Fat 2 g 4 % |
Saturated
0.8 g
4 % |
Cholesterol 50 mg |
Sodium 210 mg 9 % |
Carbohydrate 4 g 1 % |
Fibre 0 g 0 % |
Sugars 0 g |
Net Carbs 4 g |
Protein 7 g |
Vitamin A 3 % |
Vitamin C 6 % |
Calcium 4 % |
Iron 47 % |
Food Group | Exchanges |
---|---|
Fruits | 0 |
Meat and Alternatives | 1 |
Now I know how to shuck them. Thanks.