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maltatoday, SUNDAY, 12 FEBRUARY 2017 35 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 distin- guished from pearl producing ones. True oysters include the Be- lon oyster, the Eastern oyster, the Olympia oyster, the Pacific oyster, the Sydney rock oyster and the Wellfleet oyster. Oysters have been regarded with prestige throughout history, with Roman emperors paying their weight in gold to acquire the cov- eted shellfish. By the 19th century, however, oysters were cheap and mainly eaten by the working class, with oyster beds in New York har- bour, the largest source of oysters in the world. Eventually, rising demand exhausted many of the beds and scarcity of these shellfish pushed prices up, restoring them to their status as an expensive delicacy. Oysters are best served au na- turelle, 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 accompani- ment at upscale restaurants made with freshly chopped shallots, mixed peppercorns, dry white wine and lemon juice or sherry vinegar. Oysters may be cooked in many ways such as poaching, marinat- ing, frying, grilling or baking. They are also used as an ingredi- ent in a variety of drinks. Like fine wines oysters have complex flavours which vary ac- cording to the water they live in. The texture is soft and fleshy, but crisp on the palate. Fresh oysters must be alive just before consumption or cooking. There is only one criterion, 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 but they are also very nutritionally bal- anced, containing protein, carbo- hydrates, lipids and an excellent source of vitamins. Four or five medium sized oysters can sup- ply the recommended daily al- lowance 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 calo- ries. Fine food of the week Food PHOTO BY STEPH SCICLUNA Ingredients • 300g dark chocolate (70% ca- cao), broken into pieces • 4 tbsp cream or crème fraîche • 2 tbsp Grand Marnier liquor • Assorted fruit of your choice – strawberries, bananas, tan- gerine and orange segments, cherries, kiwis or apples. Method 1. Peel and chop the fruit into large bite-sized pieces. 2. Heat the chocolate pieces in a bowl set over simmering wa- ter (bain marie). 3. When beginning to melt, add the cream and the Grand Marnier. 4. Mix well and when smooth and heated through, transfer to your fondue bowl, light a heating candle underneath to keep the chocolate warm and soft. 5. Serve immediately. Tip: If you do not have a chocolate fondue set, pour the chocolate into warm bowls and eat with fruit straight away. Recipe of the week Chocolate fondue Oysters - Nature's aphrodisiacs Oysters are best served raw, with a squeeze of lemon