Huîtres épicés or Spicy Oysters
In preparation for these blog entries, I did some preliminary research and asked a few people what food they considered romantic. Their reaction was unanimous. First a low smile, then silence, then nervousness, then they blurted out the first thing that came into their mind. I received quite a range of responses, and I plan on sharing them with you this month.
The first answer I received was oysters. Ahhh, the oyster. A briny aphrodisiac. The term, “aphrodisiac” coming from the Greek goddess Aphrodite, was born from the sea in an oyster shell. Thus the reason shellfish are thought to evoke sexual potentcy. Interestingly, Roman history tells tales of women who begin to act recklessly when they drank wine and ate oysters. Maybe there are nutrients in oysters that when consumed, increase the libido. Whatever the case, oysters were on the list of romantic meals. Personally I love them, but if you plop a plate of oysters down in front of someone who thinks they are revolting, then your plans for a romantic evening may need a little tweaking.
8 to 12 Oysters
1/4 C. butter
1/4 t. white pepper
1 clove garlic, minced
1/4 C. dry white wine
1 T. hot sauce, such as Sriracha
1/4 C. bread crumbs
Take your oysters and run them under cold water in a clean sink. Using a quality oyster knife, place the blade in the crack between the two shells and turn the knife popping open the oyster. Scrape the oyster muscle onto one of the shells and peel the other shell off and discard. Place the oyster in the half shell on a cookie sheet lined with foil. Follow this step until all the oysters are shucked.