Culinary Curiosity Oysters

Oysters have always been the subject of myth and intrigue. Seized upon by some because of their crisp, fine salt, oceanic taste. Repulsive to others because of their slimy, gray appearance. And of course, who can discount bivalve notorious, if not wholly dubious aphrodisiac reputation.

When live oysters are eaten raw, eager Diners wedge the shellfish open, drizzle them with a little lemon, cocktail sauce or mignonette sauce maybe (a classic French sauce of vinegar, shallots, parsley and peppercorns) and slide them out of the shells in their mouths, how easy the esophagus and stomach into the abyss. A short but addictive experience for those who favor them.

But oysters are also delicious grilled right in their shells on top of a hot grill. Or heaped in a wet burlap bag, which southerners will, and roasted outdoors. There is cornmeal-dredged and fried recipe with a side of remolded. The Native Americans perfected oyster stew. And a colonial Chesapeake Bay oyster pie read. There are a thousand ways to enjoy eating oysters.

The Romans are credited for first discovering oysters in the cold waters of the United Kingdom, which brings them back to Rome, where they cultivated them in the 4th BC It is believed that they appreciated the oyster's legendary properties Lamoure and paid a premium for them in gold. One could say that oysters were the ancient Romans, as Viagra is that the U.S. baby boomers.

Oysters' famous aphrodisiac qualities seem to be a mixture of fact and fiction. Oysters may contain a large amount of zinc. Zinc controls progesterone levels in men deficiencies that can cause male impotence. And the word 'aphrodisiac' occurred when Aphrodite, the Greek goddess of love, emerged from the sea on an oyster shell and gave birth to Eros. The combination of actual and fable seems to be forever embedded in our minds, oysters' reputation.

Today, the United States, oysters are grown mainly out of Long Island, the Gulf Coast in Louisiana, Chesapeake Bay and in waters off Washington State.

A female oyster releases between 10 and 100 million eggs a year. Of these, only very few will come to be larvae and grow into adult oysters. Most will be eaten up, while the larvae stage of fish.

After 1 and ½ years (hot water) or 5 years (in cold water), the oysters should be between 2 and 6 inches in length and be ready for harvest.

Looking at shucked oysters, it is hard to imagine that it is actually an animal, but it is. It breathes much as a fish does not, it is the kidneys and a heart that pumps blood through blood vessels clear. It even has a male or female gender. It is at this point that oysters make an abrupt U-turn in 'normal animals path. You see, even though each oysters are either male or female, at least once in an oyster's life will change sex (their little oyster parents seem to be okay with it, though).

Ah, oysters. You may love to slurp them down raw scores or prefer them grilled, fried, baked or boiled. You can totally avoid them or eat them to the aforementioned side effects. No matter how you feel about these oysters are anything but boring.

Olivada Oysters (Seafood):

This is a wonderful appetizer that even people who are not in love with oysters will love. Olive butter can be made up to 2 days before and refrigerated until ready to use.

Ingredients:

• ¼ cup (4 tablespoons) unsalted butter, softened
• 2 teaspoons minced shallots
• 10 Greek olives, pits removed, finely chopped
• 10 small green pepper-stuffed cocktail olive oil, finely chopped
• 1 medium-large clove garlic, minced
• 6 dashes Tabasco sauce
• 1 pint raw oysters (approximately 12 oysters), drained of any excess fluid

Serves: 4-6 starters

Cooking Instructions:

1. Move oven rack to second place from the top. Pre-heat broiler.

2. Stir all ingredients together, except for oysters.

3. Rub a bit of olive oil, butter the bottom and along the sides of a shallow, oven-safe

dish, then place in oysters (they just have one layer do not overlap).

4. Spread the remaining olive oil, butter evenly over oysters.

6. Cook for 10-15 minutes until the champagne and oysters are just done through.

Serve with crispy bread for sopping up the pan juices.