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|
|Phosphorus||200 to 300 mg||Vitamin C||8 mg|
|Sodium||3300 to 500 mg|
Enjoy the wonderful “nutty” taste of the terroir of our oysters matured in claires.
For a festive evening :
Enjoy your Boyard oysters with a pie, sausage or crépinette.
A la charentaise :
Enjoy your Boyard oysters with a squeeze of lemon and buttered bread.
To vary the pleasure:
Drizzle your Boyard oysters with shallot vinegar.
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.