Alberto Mota, the shellfisher who teaches us a good oyster – Tips

Alberto Mota, the shellfisher who teaches us a good oyster - Tips

Who descends Avenida da Liberdade in Lisbon towards the Restauradores Square knows that a few tens of meters after the iconic São Jorge Cinema will find another space that serves as emblem of the capital since 1947. The door with the number 155 is , for almost seven decades, a synonym for seafood (and not only, because meat is also eaten).

The Ribadouro, seafood restaurant and brewery, is also for many Lisboners more than a house where they sit at the table. For many artists it was for decades a tertulia landing, given the restaurant being adjoining space to the old park Mayer. Many families have also made this seafood restaurant a second home for the appetites of the table.

It's with Alberto Mota, a 30-year-old shellfisher at the brewery, that we are ready for a brief and informative lesson on how to treat an oyster before we bring it to the table.

The aphrodisiac oysters

Oysters occupy a prominent place in the list of aphrodisiac foods. The Greek Strabo praised the oysters of Marseilles, and the Roman Ausonius mentioned in monograph the Gallic oysters. Centuries later, the writer Alexandre Dumas called them "Ears of Venus". Vatel, cook of King Louis XVI, will have committed suicide because of the oysters. Casanova consumed on average an average of 40 grams of oysters a day.

The aphrodisiac properties attributed to oysters are due to their high content of zinc, a mineral that is required for the production of sperm. For example, six raw or steamed oysters provide more than five times the recommended daily allowance of zinc.

In the present case, a lot of oysters, of good size, with the characteristic leathery shells. "These arrived today from the Algarve, from the Ria Formosa. We also bought oysters from the Ria de Aveiro and Sado Estuary producers, "said Alberto.

In this case, we are facing oysters with a year of growth. Ribadouro receives between 40 and 50 kilos of this bivalve per week. "We must be very careful with the freshness of this seafood," our interlocutor warns, "if it is not fresh it is one of the most dangerous for human health."

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