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Love Scottish oysters this Valentine's Day

13th January 2011 Print
Scottish oysters

Loch Fyne, on Scotland's beautiful west coast, is world-famous for its rock oysters which are grown naturally and sustainably in the clear waters of the loch.

The locals take full advantage of this bounty on their doorsteps with Scots eating over 200 kilograms of fresh oysters over Valentine's Day in 2010, doubling usual weekly sales figures, according to Seafish, the authority on seafood.

Oysters are also grown in other Scottish locations, mainly along the west and north coasts. Casanova, the legendary Latino lover, reputedly ate up to 50 oysters a day, relying on their famous aphrodisiac qualities to maintain his reputation. So ramp up the romance this Valentine's Day and take a leaf out Casanova's little black book and treat yourself to some succulent Scottish oysters.

Scotland's Year of Food & Drink is being celebrated until the end of May 2011. Seafood is one of the jewels in the crown of Scotland's food offering with Scottish oysters renowned as the best in the world.

Although the oysters can be shipped around the globe, there's nothing more romantic than a trip to Loch Fyne as Hollywood heart-throb Colin Firth testifies.

When asked by The Times Online for his favourite holiday destinations in the world, Colin said: "Everyone who's travelled has places that loom largest in their affections, and for me it's the west of Scotland. I first holidayed there with a friend when I was 25. Then I filmed around Loch Fyne a few years ago, around the time I was about to get married, and it seemed imbued with an impossibly romantic glow."

It is difficult to believe that oysters were once a poor man's food, consumed with great relish during their heyday throughout the 18th and 19th centuries. Then they were so cheap and plentiful that they were used to fill out steak pies when meat was scarce and expensive.
Oysters are packed full of vitamins and minerals including zinc, which is essential for healthy skin and muscles as well as boosting fertility.

And with health officials advising you to eat two portions of seafood a week, oysters make a tasty and healthy treat.

Although oysters can be enjoyed raw with a sprinkling of lemon juice, they are also lovely when cooked.

Try these mouth-watering recipes courtesy of Seafish, the authority on seafood.

To plan your winter break in Scotland, visit: visitscotland.com/whiteinvite

Oysters au gratin

Ingredients:
6 fresh oysters, cleaned and shucked
2 streaky bacon rashers, finely chopped
30g (1oz) celery, finely chopped
4 baby asparagus tips, finely chopped
salt and black pepper
30g (1oz) grated mozzarella cheese
Serves 2

Method:
In a small pan cook the bacon for 1-2 minutes until crispy.
Add the celery and asparagus and seasoning.
Spoon the bacon and asparagus mixture over the oysters.
Sprinkle over the cheese.
Cook the oysters under a medium grill for 3-4 minutes until the cheese is golden brown and melted.

Creamy crunchy oysters

Ingredients:
8 fresh oysters, shucked
15g (half an oz) butter
1 shallot, finely chopped
1 x 5ml spoon (1 teaspoon) fresh chopped chervil or parsley
150ml (5 fl oz) double cream
salt and black pepper
30g (1oz) Gruyère cheese, grated
1 x 15ml spoon (1 tablespoon) breadcrumbs
Serves 2

Method:
Preheat the grill.
Arrange the oysters in the bottom half of the shells and place on a baking sheet.
Melt the butter in a small pan and add the shallot and cook until soft. Stir in the chervil, cream and seasoning to taste.
Place a spoonful of the sauce on top of each oyster and sprinkle with the cheese and breadcrumbs.
Grill until golden brown. Serve with a watercress salad and crusty bread.

Scotland's Year of Food & Drink is being celebrated until May 2011 and is the first step on the road to Homecoming 2014 and a legacy of last year's Homecoming celebrations.

Sales stats and recipes courtesy of Seafish, the authority on seafood: seafish.org

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Scottish oysters