The oyster is a product farmed in natural conditions, extensively (it feeds from the elements contained in sea water, without any external input). This food is very healthy and rich in minerals.
For 100 g of flesh
| Protein |
9 to 11 g |
Calcium |
60 to 90 mg |
Vitamin A |
0,009 mg |
| Lipids |
1,2 to 1,8 g |
Iron |
70 to 80 mg |
Vitamin B1 |
0,16 à 0,18 mg |
| Carbohydrates |
4 to 6 g |
Copper |
0,2 to 7 mg |
Vitamin B2 |
0,2 mg |
| Water |
80 to 85 g |
Magnesium |
30 to 40 mg |
Vitamin B6 |
0,11 mg |
| Calories |
70 to 80 Kcal |
Manganese |
0,5 mg |
Vitamin PP |
2,5 mg |
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Phosphorus |
200 to 300 mg |
Vitamin C |
8 mg |
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Sodium |
3300 to 500 mg |
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Huîtres à la charentaise :
Open the oysters. Leave the flesh in the shell, add butter, garlic, parsley and cover with breadcrumbs. Bake for a quarter of an hour and serve hot.
Oyster fritters :
emove the flesh from the oyster shells and keep the water. Pour the juice in a pan with one sliced onion and bring to boil. Poach the oyster flesh for 30 seconds. Prepare a classic fritter paste. Dip the oysters in it, then place in the hot oil. Season with salt and serve hot.
Stuffed Oysters :
For a dozen oysters: Remove the flesh from the oyster shells and keep the water. Then pour the juice in a pan with one sliced onion and bring to boil. Poach the oyster flesh for 30 seconds, then drain them well and keep the remaining water aside. In a saucepan, melt 30g of butter and fry a finely chopped shallot. Add 100g of sliced mushrooms, chopped parsley and 1 tablespoons of flour. Dilute with the oyster water to have a thick sauce. Add a glass of dry white wine, salt and pepper. Finally, put 2 or 3 oyster flesh in the empty shells, cover with the sauce and a knob of butter. Brown in the oven and serve hot.