The Oyster is a product farmed in natural conditions. It is an extensive agriculture. The Oyster feed itself with natural elements of the sea. This product is very healthy and full of minerals.
For 100 grams of flesh:
|Protid||9 to 11 g||Calcium||60 to 90 mg||Vitamin A||0,009 mg|
|Lipid||1,2 to 1,8 g||iron||70 to 80 mg||Vitamin B1||0,16 to 0,18 mg|
|Glucide||4 to 6 g||Copper||0,2 to 7 mg||Vitamin B2||0,2 mg|
|water||80 to 85 g||Magnesium||30 à 40 mg||Vitamin B6||0,11 mg|
|Calories||70 to 80 Kcal||Manganese||0,5 mg||Vitamin PP||2,5 mg|
| || ||Phosphor||200 to 300 mg||Vitamin C||8 mg|
| || ||Sodium||300 to 500 mg|
Enjoy the natural hazel nut taste of the tang of the soil of the refined oysters en claires.
ä A la Charentaise
Add a dash of lemon on your Boyard oysters, with butter and bread.
ä For a special evening
Enjoy your Boyard oysters with terrine and sausages.
ä A taste of pleasure
Add a dash of vinegar with shallot on your Boyard oysters.
ä Oysters à la Charentaise
Open the oysters. Let the flesh in the shell, add butter, garlic, parsley, and cover the oysters of breadcrumbs.
Cook in the oven quarter minutes and serve hot.
ä Oyster fritter
Put away the flesh of the shell and keep apart the water of the oysters. Pour this oysters water in a saucepan, add a sliced onion and make the water boiling. Poach the flesh of the oysters during 30 seconds. Prepare a classic fritter pastry. Put the oysters in the pastry, and then in the boiled frying. Salt and serve hot.
ä Stuffing Oysters
For 12 oysters: Put away the flesh of the shell and keep apart the water of the oysters. Pour this oysters water in a saucepan, add a sliced onion and make the water boiling. Poach the flesh of the oysters during 30 seconds, then please drain the oysters flesh. In a saucepan, melt 30grams of butter and add sliced shallots. Put in this saucepan 100g of sliced mushrooms, with sliced parsley, and one soup spoon of flour. Add the water of the oysters, and mix to obtain a thick sauce. Add a glass of a dry white vin, salt and pepper. Finally, put in the empty shells two or three pieces of oysters flesh, cover them with the sauce and a piece of butter. Cook au gratin and serve hot