Oysters in Moscow GOOD COMPANY Rye bread,from wine vinegar with shallots - traditional companions of oysters. And lemons appeared on this list for a reason. A drop of acid - a sure way to check whether an oyster is alive or not. As for drinks, the best companions for mollusks are dry white wine, brut champagne and vodka. Salty oysters - a great snack for strong alcohol. EIGHT MONTHS Every gourmet knows that the oyster season lasts from September to April, but not everyone knows why. One reason goes back to the distant past. May, June, July and August - the hot months, oysters - a perishable product. Refrigerators did not exist then, as well as fast ways to deliver the product. Now we have refrigerators and airplanes, but it is still not customary to eat oysters in the summer. At this time, the mollusks are busy reproducing themselves and become cloudy-white in appearance and have a specific taste. But this only applies to "wild" oysters. Their farmed relatives are delicious at any time of year. A SUBTLE HINT Oysters are 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 that it is a real accumulation of fat. Here is another confirmation of how deceptive appearances are. By the way, about appearances. A repository of valuable elements, oysters have the most beneficial effect on the condition of the skin, hair, nails and the entire body as a whole. Which cosmetologists did not fail to take advantage of. No, creams with oyster extract do not exist yet. But for the benefit of our beauty, a lot of products with minerals and microelements work. For example, anti-aging cream Age Re-Perfect, L'Oreal with calcium or Head & Shoulders shampoo with zinc. FOR THE BENEFIT OF THE BUSINESS While ordinary people simply enjoyed eating oysters, scientists did not give up trying to find out why the mollusk 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 during heat treatment. So it is better to eat oysters raw. Men have another legitimate reason to consume sea creatures: the zinc they contain is responsible for the quality and quantity of sperm. TO TRUTH TALK Gourmets have long tried to explain the ability of oysters to increase sexuality. For example, it was believed that since these mollusks are hermaphrodites, they have a double charge of sexual energy. And they actively share it with their eaters. The bisexuality of oysters gave rise to another amazing myth - eating mollusks supposedly gives rise to homosexual inclinations. For some time, this significantly reduced the popularity of the delicacy. Fortunately, the misconception was quickly dispelled. But another one appeared: "real" (live, good, expensive, juicy, tasty, etc.) the oyster squeals shrilly, parting with life in our mouth. Take it as an axiom: mollusks in principle do not make any sounds. And the squeak was most likely a crackling sound behind the gourmet's ears.
ORIGIN OF SPECIES There are two types of species in naturemain types of oysters: Flat Oysters (European) and Deep Oysters (Japanese). The former live on the coast of the Mediterranean Sea and the Atlantic Ocean and are named depending on the region of cultivation: Maren Oleron, Belon, Bouzigues, etc. The latter were originally found only in the Pacific Ocean off the coast of Japan. But in the 60s of the last century, a ship carrying a load of Japanese oysters sank off the coast of Portugal. The latter took a liking to European water. They took root, began to reproduce and multiply. «Names» deep oysters are traditionally given depending on the method of cultivation: huitre pleine mer (at depth), la fine de claires and la speciale de claires (in cages).WHOEVER YOU WANT, CHOOSEAn essential condition for getting the most out of oysters is that they must be impeccably fresh. That is why a "delegation" of freshly caught sea creatures flies to the In Vino restaurant every three days. At the moment, the assortment includes 15 varieties of oysters from 7 countries. A special pride is the huge Kuril oysters weighing 800 grams each. Enough for everyone! In Vino Restaurant: Moscow, Bolshaya Yakimanka, 39, tel. (495) 230 3430
