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maltatoday, SUNDAY, 22 MAY 2011 39 RECIPE OF THE WEEK Oysters IF you are looking to impress a lady friend then a meal of oysters and champagne is definitely the way to go. Along with their re- nowned aphrodisiac properties oysters are some of the tastiest shellfish on the market. Coming from different families, edible oysters should be distinguished from pearl producing ones. True oysters include the Belon oyster, the Eastern oyster, the Ol- ympia oyster, the Pacific oyster, the Sydney rock oyster and the Wellf leet oyster. Oysters have been regarded with prestige throughout history, with Roman emperors paying their weight in gold to acquire the coveted shellfish. By the 19th century, how- ever, oysters were cheap and mainly eaten by the working class, with oyster beds in New York harbour, the largest source of oysters in the world. Eventually, rising de- mand exhausted many of the beds and scar- city of these shellfish pushed prices up, re- storing them to their status as an expensive delicacy. Oysters are best served au naturelle, on a bed of crushed ice with a squeeze of fresh lemon, a dash or Worchestershire sauce or a drop of Tabasco. A mignonette sauce is served as an accompaniment at upscale res- taurants made with freshly chopped shal- lots, mixed peppercorns, dry white wine and lemon juice or sherry vinegar. Oysters may be cooked in many ways such as poaching, marinating, frying, grilling or baking. They are also used as an ingredient in a variety of drinks. Like fine wines, oysters have complex f la- vours which vary according to the water they live in. The texture is soft and f leshy, but crisp on the palate. Fresh oysters must be alive just before con- sumption or cooking. There is only one cri- terion: the oyster must be capable of tightly closing its shell. Open oysters should be tapped on the shell. A live oyster will close up and is safe to eat, while oysters which are open and unresponsive are dead and must be discarded. Not only are oysters delicious and good for the libido, they are also very nutrition- ally balanced, containing protein, carbo- hydrates, lipids and an excellent source of vitamins. Four or five medium sized oysters can supply the recommended daily allow- ance of iron, copper, iodine, magnesium, calcium, magnese and phosphorous. The National Heart and Lung Institute in the UK suggest oysters to be included in a low cholesterol diet. A low energy source, one dozen oysters contain approximately 110 calories. maltatoday, SUNDAY, 25 MAY 2014 FINE FOOD OF THE WEEK Nature's aphrodisiacs Ingredients • 10 tbsp softened unsalted butter • 2 tbsp finely grated Parmigiano-Reg- giano • 2 tbsp minced parsley leaves • 1 tbsp lemon juice • 2 tsp minced garlic • 1 tsp minced fresh chives • ½ hot sauce, optional • ½ tsp salt • ¼ tsp cayenne pepper • 24 shucked oysters, half of each shell reserved and washed Method 1. In a bowl combine all ingredients except the oysters and mix thoroughly to combine. Transfer butter mixture to a piece of plastic wrap and roll up to form a tight log and freeze until firm. 2. Preheat a grill to high. 3. Place the washed oyster shells on a baking sheet and top each shell with 1 oyster. Remove the butter from the freezer and unwrap. Slice the butter into 24 rounds and place 1 round on top of each oyster. Place the oysters on the preheated grill and cook until the oysters are just cooked through, curled around the edges and the butter is melted and bubbly, 4 to 6 mins. 4. Serve immediately. Grilled oysters Oysters are best served raw, with a squeeze of lemon