Reserved for special occasions like New Year's Eve, oysters deliver an unforgettable salty bliss. Once you've tasted this aphrodisiac delight, the craving endures. Santé uncovers the key facts and fables.
- Oysters are nutritional powerhouses, rich in magnesium and zinc—ideal for combating colds. They're also low in calories and cholesterol.
- In the 17th century, oysters were a staple food. Only later, as supplies dwindled, did they become a luxury delicacy.
- In the Netherlands, the Grevelingenmeer and Oosterschelde are prime breeding grounds. France dominates globally, harvesting about three billion oysters yearly. Nearly half hail from Charente-Maritime, a picturesque southwestern coastal region.
- Flat oysters grow slower than creuse (hollow) varieties, making them rarer, more exclusive, and pricier.
- The European Commission imposes rigorous oyster farming standards, ensuring zero risk of food poisoning. Rare hypersensitivity to oyster proteins can occur.
- Casanova reportedly devoured 50 oysters daily. Their high zinc content is said to boost male fertility.
