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• Oysters are bivalve mollusks. Some breeds are considered tastier and tend to be used for food while others are bred for pearl production. Oysters naturally filter pollutants from water and are often placed in polluted water to filter it.

  Oyster shells have been found in human prehistoric waste piles, giving evidence that oysters were a part of the diet of early humans.

  Once cheap and relegated to the lower classes, heavy consumption has decreased oyster number and increased their price.

• Fast Facts

  1. How Served: Raw, baked, barbecued, steamed and stewed
  2. Accompaniments: Lemon juice and cocktail sauce
  3. Oysters can change their sex
  4. One dozen oysters are 110 calories
  5. Good source of zinc, vitamin A, and Calcium
  6. Almost always eaten uncooked in France
  7. Often considered an aphrodisiac
  8. Rocky mountain oysters: actually buffalo, boar or bull testicles

• How to Shuck an Oyster

  1. Warning: Shucking an oyster can be dangerous. Oyster knives and some oyster shells are sharp. Protect the hand with a towel and use the knife with care.
  2. Get an oyster knife that is sharpened on both sides to a point.
  3. Wash the oysters with some cold running water.
  4. Take the oyster in the non-writing hand covered with a small hand towel for extra protection.
  5. Slip the knife into the hinge of the oyster and twist to pop off the top of the shell.
  6. Take the oyster half with the meat in it and cut the meat loose with the knife.

• How to Make Oyster and Artichoke Soup

  1. Melt 1/2 a cup of butter into a pot and saute 1/2 a cup of chopped carrots, 1/2 a cup of chopped onions, 1/2 a cup of chopped celery and 1/2 a cup of chopped mushrooms, until the onion is transparent.
  2. In a different pot, melt another 1/2 cup of butter and add in 1/4 cup of flour. Stir for about 5 minutes. Gradually whisk in 1 quart of chicken broth.
  3. Add in the vegetables and an 8 ounce can of artichoke hearts, quartered. Season with 3/4 teaspoon of salt, 1/2 teaspoon of black pepper and 1/4 teaspoon each of oregano, thyme and sage. Let it simmer on medium heat for 30 minutes.
  4. Add in 12 shucked oysters and 1 cup of heavy cream. Do not boil, but simmer for another 15 minutes. Serve immediately.

• Related Mahalo Pages

  Clams | Shrimp | Lobster | How to Cook Lobster | How to Cook Lobster Tails | Mussels | Scallops | Crab | How to Cook Crab Legs | Stuffing | Oyster Stuffing | Starfish | Golden Cowrie | Sea Cucumber | Seashells | Christmas Stew | How to Buy Live Lobster

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