Now, scientists know that oysters are not high 

 in cholesterol, and we realize that cholesterol 

 intake does not stimulate sexual prowess. 



A lack of bedroom benefits isn't enough to 

 turn raw oyster lovers away from their favorite 

 food. But another problem is. Contamination. 



Because oysters can be contaminated by 

 bacteria and viruses, naturally occurring toxins or 

 chemical and industrial pollutants, consumers eat 

 raw oysters at their own risk, says Joyce Taylor, 

 Sea Grant's seafood education agent. 



Oysters are filter feeders. They filter massive 

 quantities of water, as much as 25 gallons per day, 

 through their bodies to extract their meals — 

 one-celled plants known as diatoms. If the water 

 they filter carries a gastrointestinal virus or the 

 potentially deadly pathogenic bacteria Vibrio 

 vulnificus, then the mollusks collect these contami- 

 nants, making their raw appeal risky. 



Taylor cautions people against eating raw 

 oysters, especially if the person has an underlying 

 disease that might impair the immune system. But 

 properly cooked to a temperature of 145 F, oysters 

 are a safe bet for any dinner table. 



Even in the months without an "r" in their 

 name, you ask? 



Yes, Taylor says. Toss out that adage about 

 eating oysters only from September to April — the 

 months with an "r." 



The origin of this myth has two possible 

 explanations. Oysters are highly perishable, and 

 before refrigeration, they would spoil quickly 

 during warm summer months — those without 

 an "r." 



Also, from May to September, oysters spawn, 

 becoming more watery and less flavorful, unlike 

 the plump mollusks harvested in the fall and 

 winter. 



If oysters have a place on your fall menu, be it 

 oyster stew or oyster stuffing, be choosy when 

 selecting these mollusks, Taylor says. Oysters in 

 the shell should be alive. Shells should be closed 

 or should close tightly when tapped. 



Hold live oysters between 35 F and 45 F until 

 cooking, and limit the holding time to two to three 

 days. Discard any oysters that die. 



To shuck live oysters, purchase a sharp 

 shucking knife and a pair of rubber gloves to 

 protect your hands. Holding the oyster in the palm 

 of a gloved hand, use your other hand to insert the 

 knife between the hps of the oyster near the hinge. 



Then slide the knife around the oyster until you cut the 

 muscle that holds the shell shut. 



Voila. Out slides a plump, juicy oyster. 



It's best to shuck the oysters over a colander to 

 sieve out pieces of broken shell and to collect every 

 drop of the briny liquor. 



If shucking sounds like too dangerous a dinner 

 sport, buy your oysters already shucked in containers at 

 the grocer. 



Shucked oysters should be plump with a natural 

 creamy color and clear or slightly opalescent liquid. 

 They should not contain more than 10 percent liquid 

 and should have a mild odor. 



And oysters occasionally have a slight coloration 

 — red, pink, green or mottled. These colors are harm- 

 less, usually associated with the oyster's diet. The red 

 color disappears when the oyster is cooked. Do beware, 

 however, of any pink color accompanied by a sour 

 odor. This is caused by a spoilage yeast, and the oysters 

 should not be eaten. 



Otherwise, oysters can be eaten to your heart's 

 content and health. The mollusks are high in protein, 

 minerals and vitamins, and low in cholesterol, calories 

 and fat. Easily digested, oysters are often recommended 

 for special diets, Taylor says. 



And despite the emphasis on eating the mollusks 

 raw or steamed, there are countless ways to cook an 

 oyster. Taylor and the NCSU Seafood Laboratory's 

 Health, Food and Nutrition Leaders have developed the 

 following smorgasbord of oyster recipes. 



OYSTER SOUP 



Pure oyster flavor is what you' 11 have when 

 you cook this rich soup. No milk or other ingredient 

 dilutes the flavor. Only green onions and fresh parsley 

 enhance the oyster taste and render the soup attractive. 



2 pints standard oysters with liquor 

 6 tablespoons margarine 



4 tablespoons flour 



1/2 cup thinly sliced green onion tops 



3 tablespoons finely chopped fresh parsley 

 1 teaspoon salt 



1/2 teaspoon freshly ground white pepper 



Strain oyster liquor into a medium saucepan. Chop 

 oysters coarsely. Heat liquor over medium heat, add 

 chopped oysters and simmer for 5 minutes. Remove 

 oysters and reserve. Add hot water to the liquor to make 



5 CU P S - Continued 



