Oysters are an excellent source of zinc, iron, calcium, and selenium, as well as vitamin A and vitamin B12. Oysters are low in food energy; one dozen raw oysters contains 110 kilocalories.
They are rich in protein (approximately 9g in 100g of pacific oysters).
This wonderful seafood has been an appetizer and main meal for years.
What better place to dine on some scrumptious oysters than in San Francisco.
San Francisco certainly has some of the best female submission wrestlers in the world like the beautiful girl shown here.
grapplingstars.com writer, femcompetitor.com photo
And here.
grapplingstars.com writer, femcompetitor.com photo
What a fantastic experience. You can watch women compete in aggressive grappling action and then dine on some delicious oysters.
Here is one restaurant that comes in with great reviews.
At the exceptional global site Trip Advisor, the customers have something to say about Leo’s Oyster Bar.
grapplingstars.com writer, leossf.com photo credit
“Really a great place to go for a light lunch amid the millions of heavy options in San Francisco. Accordingly it was well populated with lady lunchers, in fact, though the place was pretty full, we noticed that I was the only male in the place apart from the guy behind the bar.”
“Excellent seafood and cocktails are served here in three separate dining areas. The Tiki bar where we ate, is decorated with a 60s tropical theme. The cocktails packed a punch, especially the "Mad Man." The seafood bisque with lobster and crab was delectable and a generous serving. The mussels /andouille dish and the lobster roll were very tasty and ample.”
“There are actually three dining rooms; a modern one up front, a somewhat Polynesian inspired one in the rear, and a small room all the way in the back. The cocktails and wine list were spectacular. But the foie gras was one of the best I have ever had in my entire life!”
“Leo's amazing decor takes you to lush, vibrant, timeless seafood supper club. Expert, professional, yet intimate service. Succulent, mouthwatering fresh seafood (and non-fish choices) round out an unforgettable evening.”
grapplingstars.com writer, leossf.com photo credit
We love what we hear. Now we want to hear from the owners themselves.
At leossf.com they welcome us with open arms. “Enter Leo’s and find a cocktail and oyster bar of the golden era. This is where the vintage champagne and raw bar are very cold, and the baked and fried oysters are served hot. Where caviar and tater tots are loved equally, and where the rooms are a series of intimate and well-appointed experiences.
grapplingstars.com writer, leossf.com photo credit
Our light and fern-filled conservatory at the front might be the ideal spot to have a proper Martini and Rock Shrimp Toasts in the afternoon. You might never look better than while sitting at the hammered brass and onyx bar, rakishly enjoying apertivi and a “Leo’s Louie”.
grapplingstars.com writer, leossf.com photo credit
Cozy up to the bar, and settle into the banquettes in the nestled back room, the Champagne Bar.
It’s all very polished, fun and delicious. Yep, you found the right place.”
grapplingstars.com writer, leossf.com photo credit
We are getting rally hungry for some oysters. The next time we travel to San Francisco, and we often do, we know where to go.
Tried And True Appetizer: Oysters On The Half Shell
Oysters have been a foundation of Southern cooking ever since early settlers discovered coastal waters were filled with them. Even though these ocean delights are a staple among most Southern cuisine, oysters are not strictly a Southern tradition. These are a favorite among every region since they can be consumed cooked or raw.
How To Select And Store Oysters
The type of oysters that you can select from depends upon where you live and what time of the year it is. The types of oysters available in the United States are Pacific, Atlantic, and Olympia. Even though variety might be aplenty, freshness and quality are often more important. When picking out oysters, the shell should have a pleasant, sea breeze odor. The shell should also be tightly closed and appear free from cracks. If an oyster you look at happens to be slightly opened, tap it. If the oyster does not close back up, do not pick that oyster.
Once you pick out your oysters and take them home, rinse them under cool water and scrub the shells with a brush. Immediately refrigerate in a bowl if you are not going to use the oysters right away. Place the oysters in the bowl curve side down and place a damp cloth over the bowl when storing in the refrigerator.
How To Shuck Oysters
Shucking oysters can be very dangerous if you do not use the proper technique. With a little practice, you will be the perfect one to shuck oysters in no time. To begin shucking, hold an oyster firmly in your palm with the curve of the shell facing down. It is recommended to wear gloves or cover your hands with a towel. With an oyster knife or any blunt, small knife, slide the end into the groove between the top and bottom of oyster to the back hinge. Slide the knife around to the other side while holding the oyster over a bowl. Twist the shell open and allow the liquid to drain into the bowl. You can free the oyster from the shell by running the knife under the oyster to cut the muscle that connects it to the bottom of the shell. Leave the oyster on the shell and place it on a tray of ice until you have completed shucking all oysters.
Oysters With Tomato-Fennel Relish
This recipe serves 8 with 2 oysters each. The relish can be made up to 24 hours in advance.
What You Need:
- ½ cup plum tomatoes, chopped and seeded
- ½ cup fennel bulb, finely chopped
- ½ teaspoon orange peel, finely shredded
- 1 tablespoon orange juice
- 2 teaspoons olive oil
- 1 ½ teaspoon fresh chives
- 1/8 teaspoon salt
- 16 fresh oysters in shells
- 2 cloves garlic, minced
- 1 tablespoon butter
How To Make It:
In a small bowl, combine the tomatoes, orange juice, orange peel, fennel, olive oil, salt, and chives. Cover bowl and let chill until you are ready to serve.
Wash oysters and shuck while discarding the flat top shells and washing the bottom shells.
Stir relish before serving and spoon 1 heaping tablespoon of mixture into the bottom of each shell.
Arrange your shells on a serving platter.
Cook garlic and oysters in hot butter in a large skillet for about 2 to 3 minutes or until the edge of the oysters curl and their surfaces begin to brown.
Place each cooked oyster on top of relish mixture in each oyster shell. Serve straight away.
Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL: http://www.recipepublishingnetwork.net/
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This article is for informational purposes only. No endorsements apply.
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https://en.wikipedia.org/wiki/Oyster
