John Myers
The noble type of mussel is considered a delicacy. Oysters have a very hard, thick shell with sharp edges. Externally, the bowl is reminiscent of layers of rock. The lower half of the shell is curved, containing the edible soft body. The upper flat shell half can open and close. Hardly any water gets into an unopened oyster, so a closed oyster can survive out of the water for up to two weeks without drying out.
Origin
Oysters grow on the rocks of shallow tidal waters around the world, particularly in France, Germany and the UK. Oysters are mainly cultivated in oyster farms. The largest producers are China, Japan and North Korea.
Season
Oysters and mussels are now available all year round.
Taste
The soft body of the oyster has a soft, jelly-like consistency. Fresh it should taste salty and like “sea”.
Use
Oysters are eaten raw, seasoned only with salt and pepper and possibly lemon juice. But the mussels also taste good steamed, poached, baked, fried, roasted and grilled.
Storage
Enjoy oysters as fresh as possible. However, they will keep in the fridge for three to four days. It is important that the oyster is still moist. Dry oysters should no longer be eaten.
Nutritional value/active ingredients
Oysters provide around 66 kcal, 9 g protein, 1.2 g fat and 5 g carbohydrates per 100 g. They contain a lot of zinc, so that just one oyster can cover the daily requirement of the trace element. The fine mussels also contain plenty of vitamin B12 and vitamin D. Oysters are a good source of protein. Protein is important for maintaining or increasing muscle mass. Zinc ensures healthy skin and the normal functioning of the immune system.
