Oysters in MoscowOysters in Moscow GOOD COMPANY Rye bread, fromwine vinegar with shallots - traditional companions of oysters. And lemons appeared on this list for a reason. A drop of acid is a surefire way to check if an oyster is alive or not. As for drinks, here the best companions for shellfish will be dry white wine, brut champagne and ... vodka. Salted oysters are a great snack to accompany spirits. EIGHT MONTHS Every gourmet knows that the oyster season runs from September to April, but not everyone knows why. One reason is rooted in the distant past. May, June, July and August are hot months, oysters are perishable. Refrigerators did not exist then, as well as quick methods of product delivery. Now there are refrigerators and airplanes, but in the summer it is still not accepted to eat oysters. At this time, the mollusks are engaged in self-reproduction and become cloudy-white in appearance and specific in taste. But this only applies to "wild" oysters. Their relatives grown on farms are delicious at any time of the year. A SUBTLE HINT is not only an exquisite dish, but also a real storehouse of useful components: zinc, iron, magnesium, copper, calcium, sodium, iodine, fluorine, phosphorus, glucose, vitamins A, B1, B2, B6, C, PP, B12. And at the same time, the delicacy contains only 2 grams of fat and some 60 - 70 calories per 100 grams. Although at first glance at a shiny, oily oyster, it may seem like it is downright accumulation of fat. Here's another confirmation of how deceiving looks are. By the way, about appearance. A repository of the most valuable elements, oysters have the most beneficial effect on the condition of the skin, hair, nails and the whole organism as a whole. What cosmetologists did not fail to take advantage of. No, there are no oyster extract creams yet. But for the benefit of our beauty, a lot of products with minerals and microelements are working. For example, Age Re-Perfect anti-aging cream, L'Oreal with calcium or Head & Shoulders shampoo with zinc. FOR THE BENEFITS While ordinary people just enjoyed eating oysters, scientists did not give up trying to find out why shellfish has such a beneficial effect on potency and libido. It turned out that the matter is in special amino acids that increase the production of sex hormones in both sexes. Please note that these substances are destroyed by heat treatment. So oysters are best eaten raw. Men have another legitimate reason to consume marine life: the zinc they contain is responsible for the quality and quantity of sperm. In truth, gourmets have long tried to explain the sex-enhancing power of oysters. For example, it was believed that since these mollusks are hermaphrodites, then they have a double charge of sexual energy. And they actively share it with their eaters. The bisexual nature of oysters also gave rise to another amazing myth - the use of shellfish allegedly generates homosexual inclinations. For a while, this significantly reduced the popularity of the delicacy. Fortunately, the misconception was quickly dispelled. But something else appeared: the "real" (live, good, expensive, juicy, tasty, etc.) oyster squeaks heart-rendingly, parting with life in our mouths. Take it as an axiom: mollusks, in principle, do not emit any sounds. And the squeak, most likely, was the crackling behind the gourmet's ears.ORIGIN OF SPECIES In nature there are twoThe main types of oysters are the “flat” Flat Oysters (European) and the “deep” Deep Oysters (Japanese). The first live on the shores of the Mediterranean and the Atlantic Ocean and are called depending on the growing region: Maren Oléron, Belon, Buzig, etc. The second ones were originally found only in the Pacific Ocean off the coast of Japan. But in the 60s of the last century, a ship with a cargo of Japanese oysters sank near the coast of Portugal. The last liked European water. They settled down, began to multiply and multiply. “Names” are traditionally given to deep oysters depending on the type of cultivation: huitre pleine mer (at depth), la fine de claires and la speciale de claires (in cages). WHOM YOU WANT, CHOOSE immaculately fresh. Therefore, a “delegation” of freshly caught sea dwellers arrives in In Vino once every three days. At the moment, the range includes 15 varieties of oysters from 7 countries. Special pride - huge Kuril oysters weighing 800 grams each. Enough for everyone! Restaurant In Vino: Moscow, Bolshaya Yakimanka, 39, t. (495) 230 3430