Oysters with Mignonette
Maine has a burgeoning oyster scene. Given the cold waters of Maine and the many rivers, Maine, particularly Maine’s midcoast, are prime real estate for oyster farmers and harvesters.
I love oysters and have loved them for as long as I can remember. Raw oysters on the half shell, when fresh, have a clean, briny flavor to them that is just wonderful. Some people think I’m nuts and can’t stand the thought of eating something raw but those people don’t know what they are missing. In addition to being delicious, oysters are incredibly healthy and are quite possibly the most humble of warriors in the fight against climate change.
Health Benefits of Oysters
It pays to eat oysters. With a host of vitamins, minerals, and macronutrients, oysters are a nutrient-dense food.
Low in calories but high in protein
Not that I believe in counting calories but if I did, this would give me one more reason to love oysters. Coming in at a humble 40 calories, these little pups pack 5 grams of protein per oyster. 5 grams might not sound like much but considering the other nutrients found in oysters, its just one more reason to knock a few back.
Plenty of Zinc
Zinc is a critical mineral for a properly functioning body. From your immune system to your sense of taste and smell, zinc is involved in more bodily functions than any other mineral. It is theorized that low levels of zinc also inhibit male performance, hence the belief that oysters are an aphrodisiac.
Heart Healthy
Oysters have high levels of heart-healthy compounds like Omega 3 fatty acids, potassium, and magnesium, all of which are important nutrients for a healthy heart.
Great source of Vitamin D
Vitamin D is another vitamin group that is crucial to overall health. Vitamin D is necessary for everything from healthy bones to lessening the effects of Seasonal Affective Disorder to reducing your risk of developing chronic diseases including diabetes, dementia and some cancers.
More B12 than beef or lamb
Vitamin B12 is important for maintaining healthy red blood cells and a healthy metabolism. Most people think of beef and red meat when they think of B12 but oysters have almost 6 times the amount of b12 found in beef and lamb. The only cut of meat with more B12 than an oyster is beef liver and who wants to eat that?
Environmental Benefits of Oysters
The impact of climate change is becoming more and more dire as years of inaction go by. Water pollution, rising sea levels, and erosion are major issues for coastal communities. Fortunately, oysters offer a solution to some of the threats we face with climate change.
Water Purifiers
Nitrogen is one of the most common pollutants found in water. Often, the source of the nitrogen comes from farms upriver where fertilizer runoff ends up in groundwater and tributaries that make their way to our oceans and lakes. For those of us fortunate enough to live near the sea, oysters offer a great solution. Oysters thrive on nitrogen and are efficient at filtering that and other pollutants from the water.
Erosion Control
Along the coast, one of the biggest threats is coastal erosion during major weather events like hurricanes. As reefs die and harbors and bays are dredged, the seafloor and coast are becoming more and more susceptible to erosion. Fortunately, there is a solution that is a win for everyone. Oysters!
Oysters grow in huge clumps, forming natural reefs that help hold the seafloor and mudflats in place while the water above rages.
Oysters with Mignonette
This is a basic mignonette consisting of simple ingredients. It is fresh and tart, pairing well with fresh oysters. Get creative and experiment with different flavors such as citrus, ginger, spices or other vinegars.
Ingredients
1 dozen oysters
1 shallot finely minced
1 jalapeno, seeded and finely minced
1/2 cup red wine vinegar
1 teaspoon sugar
1 teaspoon ground black pepper
Directions
In a small bowl, combine everything but the oysters. Whisk until the sugar has dissolved, cover and chill for at least 30 minutes.
Shuck the oysters by carefully inserting an oyster knife in the hinge of the shells. Carefully wiggle the knife until it is securely between the shells. Twist the knife until the shells “pop” apart and run the knife along the edge of the shells. Detach the oyster from the shell by running the knife underneath the meat, being careful not to puncture the oyster.
Arrange the oysters on a plate of ice and serve with mignonette and lemon wedges.
