Oysters are king at The River, served in a variety of ways every day of the year. You can find eight to 12 different kinds at any given time at The River, culled fresh and shipped from the shores of the Atlantic, Pacific and Gulf of Mexico.
Oysters have long been linked with love and are often associated with what is believed to be aphrodisiac powers. When Aphrodite, the Greek goddess of love, sprang forth from the sea on an oyster shell and promptly gave birth to Eros, the word "aphrodisiac" was born, along with the oyster's long-standing lusty association.
If there is such an effect, it may be due to the soft, moist texture and appearance of the oyster; it may also be due to their high zinc content. What is certain is the oyster's history of being a favorite of food lovers throughout the centuries, beginning with the Roman emperors who paid for them by their weight in gold. The Romans were so enthusiastic about these marvelous mollusks that they sent thousands of slaves to the shores of the English Channel to gather them. Before the Romans, the Greeks were serving them with wine.
Oysters can be eaten raw, or smoked, boiled, baked, fried, roasted, stewed, canned, pickled, steamed, poached, grilled, broiled or used in a variety of drinks. Preparation can be as simple as opening the shell, while cooking can be as spare as adding butter and salt, or can be more elaborately prepared, such as The River's Oysters Rockefeller or the Fire Roasted Oysters with sofrito butter, chorrizo and queso manchego.
Whether oysters are predominantly eaten raw or cooked is a matter of personal preference, although purists insist on eating oysters raw ("shooters"), with no dressing save perhaps fresh lemon juice, vinegar, or cocktail sauce, served atop crushed ice. Raw oysters are regarded like wines in that they have complex flavors that vary greatly among varieties and regions; some taste sweet, others salty or with a mineral flavor, or even like melon. Pairing wines with oysters can be a complex undertaking; at The River we'll be happy to make recommendations from our extensive wine cellar.
In addition to great taste and variety, nutritionally, oysters are a winner, providing protein, carbohydrates and lipids. They are low calorie and an ideal food for inclusion in a low-cholesterol diet. They are an excellent source of vitamins A, B1, B2, B3, C and D. Four or five medium-sized oysters supply a full day's worth of iron, copper, iodine, magnesium, calcium, zinc, manganese and phosphorus.
CONSUMER INFORMATION There is a risk associated with consuming oysters. If you have chronic Illness of the liver, stomach or blood or have immune disorders, you are at a greater risk of serious illness from raw oysters and should eat oysters fully cooked. If unsure of you risk, consult a physician.
