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 | | |
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.