Oysters have been prized from the early days of civilization for their silky texture and taste of the sea. The cultivation of oysters began more than 2,000 years ago when Romans collected oyster seed stock near the mouth of the Adriatic Sea and transported them to another part of Italy for grow-out. The Romans had such a passion for oysters that they imported them from all over the Mediterranean and European coasts.
Perhaps of equal importance, raw oysters have always been linked with love. Aphrodite, the Greek goddess of love, sprang forth from the sea on an oyster shell, promptly gave birth to Eros, and the word “aphrodisiac” was born.
Casanova, the 18th century lover who used to breakfast on 50 oysters, has been vindicated by a study that proves they really are aphrodisiacs. And spring, the scientists say, is the time of year the shellfish have their greatest aphrodisiac quality.The team of American and Italian researchers analyzed bivalve molluscs – a group of shellfish that includes oysters – and found they were rich in rare amino acids that trigger increased levels of sex hormones.
In contrast, raw oysters may contain a number of different harmful bacteria, and have been linked to serious illness and death. As such, food safety experts and public health agencies have consistently warned of the serious potential risk created by these mollusks, when consumed uncooked.
CABO SAN LUCAS- Sunset Mona Lisa
FRESH BAJA OYSTERS
NASHVILLE: Fin and Pearl
Cranberry Creek, Washington
NASHVILLE: Henrietta Red
Pleasant Bay Oysters
PANAMA CITY, FL- Dusty’s Oyster Bar
Dusty Baked Gulf Oysters
NEW ORLEANS: Desire Oyster Bar
Char Grilled Oysters
NEW ORLEANS: New Orleans Creole Cookery
NASHVILLE: Jeff Ruby Steakhouse
Otter Creek Oysters
LAS VEGAS: Tom Colicchio’s Craftsteak
NASHVILLE: Urban Grub
CHARLESTON, SC- The Darling Oyster Bar
NASHVILLE, TN- Kayne Prime
Cold Water Oysters
PENSACOLA, FL- Flora-Bama