Resep Pasta Kerang Tiram Asap
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 (460 kJ). Oysters are considered the healthiest when eaten raw on the half shell.Traditionally, oysters are considered to be an aphrodisiac, partially because they resemble female sex organs.A team of American and Italian researchers analyzed bivalves and found they were rich in amino acids that trigger increased levels of sex hormones.Their high zinc content aids the production of testosterone.
Unlike most shellfish, oysters can have a fairly long shelf life of up to four weeks. However, their taste becomes less pleasant as they age. Oysters should be refrigerated out of water, not frozen, and in 100% humidity. Oysters stored in water under refrigeration will open, consume available oxygen, and die.Oysters can be eaten on the half shell, raw, smoked, boiled, baked, fried, roasted, stewed, canned, pickled, steamed, or broiled, or used in a variety of drinks. Eating can be as simple as opening the shell and eating the contents, including juice. Butter and salt are often added. In the case of oysters Rockefeller, preparation can be very elaborate. They are sometimes served on edible seaweed, such as brown algae.
Smoked oysters are simply oysters which have been prepared by smoking process. They are typically poached first, then smoked over wood chips, though there are many methods. Canned smoked oysters are more widely available as preserves with a long shelf life.
Care should be taken when consuming oysters. Purists insist on eating them raw, with no dressing save perhaps lemon juice, vinegar (most commonly shallot vinegar), or cocktail sauce. Upscale restaurants pair raw oysters with a home-made Mignonette sauce, which consists primarily of fresh chopped shallot, mixed peppercorn, dry white wine and lemon juice or sherry vinegar. Like fine wine, raw oysters have complex flavors that vary greatly among varieties and regions: sweet, salty, earthy, or even melon. The texture is soft and fleshy, but crisp on the palate. North American varieties include: Kumamoto and Yaquina Bay from Oregon, Malpeque from Prince Edward Island, Canada, Blue Point from Long Island, New York, and Cape May oysters from New Jersey. Salinity, mineral, and nutrient variations in the water that nurtures them influence their flavor profile.
Oysters can contain harmful bacteria. Oysters are filter feeders, so will naturally concentrate anything present in the surrounding water. Oysters from the Gulf Coast of the United States, for example, contain high bacterial loads of human pathogens in the warm months, most notably Vibrio vulnificus and Vibrio parahaemolyticus. In these cases, the main danger is for immunocompromised individuals, who are unable to fight off infection and can succumb to septicemia, leading to death. Vibrio vulnificus is the most deadly seafood-borne pathogen, with a higher case-to-death ratio than even Salmonella enterica.
- 125 gr pasta* i use rotini pasta, cooked as per packet instructions
- 1 tin canned smoked oysters
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small bulbs roasted garlic, mashed
- 1 cups fresh baby spinach
- 1/4 cup black olives, sliced
- 1/3 cup white wine
- salt and pepper
- 2 tbsp chopped parsley
- grated gouda cheese
- 1 tbsp Black truffle oil
- Heat up butter and olive oil in a wok pan, add mashed roasted garlic, saute about 1 minute.
- Add smoked oyster, baby spinach, black olives and parsley.
- Deglaze the pan and let it bubble for one minute. Add pasta, salt and pepper to taste.
- Drizzle black truffle oil just nearly done.
- Serve with grated gouda cheese
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