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There is one food that most often comes to mind when you think of romantic possibilities, and that is the oyster. With their reputed special romantic powers, they are the perfect food for this love-laden time of year.
Oysters play a part in my love story, but not in the way one would think! On a long weekend trip to New Orleans, it became clear that my (future) husband and I made a great match. He embraced my carefully planned foodie itinerary with more gusto than I would have imagined and was game for traveling across the city and out of our way to sample all the wonderful eats the city has to offer. And in the meantime he was incredibly patient with my poor sense of direction as we tried to navigate through my complicated must-eat list.
The moment it became crystal clear how well suited we were to one another was at one particular divey seafood joint. While waiting for one of the few tables, we stood by the counter as the oysterman chatted us up while shucking and placing each briny oyster in front of us. It was hardly a romantic scene. I looked over, and realized that this man I love was enjoying the experience just as much as I was! We exchanged a look of pure bliss as we slurped what were probably the freshest Gulf oysters imaginable.
Although that restaurant closed up shop just prior to Hurricane Katrina (and recommendations since have advised avoiding Gulf oysters), I’ll never forget our shared moment there. Mutual experience over food can really cement a committed relationship. It’s why so many of our important love moments take place over food: first dates, engagements, weddings, anniversaries, and of course, Valentine's Day.
Because oysters are high in protein and zinc, they are believed to have aphrodisiac qualities. Other foods with special romantic properties, even if not scientifically proven, include garlic, bananas, avocados, figs, champagne and of course, chocolate. Whether or not any one food has any special romantic power, if you and your loved ones enjoy them together, then that is reason enough to consider them for your Valentine's Day menu.
No matter if you celebrate Valentine's Day or not, the prime cold weather oyster season is the perfect time to celebrate the oyster anyway. At least according to the old oyster axiom that states they are best only in the chillier months that contain an R.
Now that oyster cultivation methods have changed over the years, this belief is not as applicable as it once was. The best oysters come from local sources and should be as fresh as possible, within a day or two out of water. The United States is fortunate to have many varieties of oysters that spawn in coastal areas from north to south and east to west. It’s so fun to explore all the different types of oysters; they vary in shape, flavor, and quality, depending upon their source.
Be sure to protect the hand you will use to hold the oyster when opening with a mitt or towel, especially if you are a newbie to shucking oysters. Find the hinge and wiggle an oyster knife in, twist and pop the top shell off, being careful not to lose any precious juice. Carefully slide the knife under the oyster to separate the muscle holding it to the shell and serve broiled or over ice with your choice of condiments.
Fresh oysters are best simply shucked and served raw on the half shell with cocktail sauce or a peppery mignonette. Or try them in a straightforward barbecued oyster dish if you prefer them cooked. Then you can make it a bit easier to open the oysters if you broil the whole oysters, cup side up for one minute. Hold in an oven mitt or towel, and the oyster should pry open easily with an oyster knife. Spoon the sauce over each oyster and return to the broiler for just a couple minutes.
©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
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Love, On The Half Shell
There is one food that most often comes to mind when you think of romantic possibilities, and that is the oyster. With their reputed special romantic powers, they are the perfect food for this love-laden time of year.
Oysters play a part in my love story, but not in the way one would think! On a long weekend trip to New Orleans, it became clear that my (future) husband and I made a great match. He embraced my carefully planned foodie itinerary with more gusto than I would have imagined and was game for traveling across the city and out of our way to sample all the wonderful eats the city has to offer. And in the meantime he was incredibly patient with my poor sense of direction as we tried to navigate through my complicated must-eat list.
The moment it became crystal clear how well suited we were to one another was at one particular divey seafood joint. While waiting for one of the few tables, we stood by the counter as the oysterman chatted us up while shucking and placing each briny oyster in front of us. It was hardly a romantic scene. I looked over, and realized that this man I love was enjoying the experience just as much as I was! We exchanged a look of pure bliss as we slurped what were probably the freshest Gulf oysters imaginable.
Although that restaurant closed up shop just prior to Hurricane Katrina (and recommendations since have advised avoiding Gulf oysters), I’ll never forget our shared moment there. Mutual experience over food can really cement a committed relationship. It’s why so many of our important love moments take place over food: first dates, engagements, weddings, anniversaries, and of course, Valentine's Day.
Because oysters are high in protein and zinc, they are believed to have aphrodisiac qualities. Other foods with special romantic properties, even if not scientifically proven, include garlic, bananas, avocados, figs, champagne and of course, chocolate. Whether or not any one food has any special romantic power, if you and your loved ones enjoy them together, then that is reason enough to consider them for your Valentine's Day menu.
No matter if you celebrate Valentine's Day or not, the prime cold weather oyster season is the perfect time to celebrate the oyster anyway. At least according to the old oyster axiom that states they are best only in the chillier months that contain an R.
Now that oyster cultivation methods have changed over the years, this belief is not as applicable as it once was. The best oysters come from local sources and should be as fresh as possible, within a day or two out of water. The United States is fortunate to have many varieties of oysters that spawn in coastal areas from north to south and east to west. It’s so fun to explore all the different types of oysters; they vary in shape, flavor, and quality, depending upon their source.
Be sure to protect the hand you will use to hold the oyster when opening with a mitt or towel, especially if you are a newbie to shucking oysters. Find the hinge and wiggle an oyster knife in, twist and pop the top shell off, being careful not to lose any precious juice. Carefully slide the knife under the oyster to separate the muscle holding it to the shell and serve broiled or over ice with your choice of condiments.
Fresh oysters are best simply shucked and served raw on the half shell with cocktail sauce or a peppery mignonette. Or try them in a straightforward barbecued oyster dish if you prefer them cooked. Then you can make it a bit easier to open the oysters if you broil the whole oysters, cup side up for one minute. Hold in an oven mitt or towel, and the oyster should pry open easily with an oyster knife. Spoon the sauce over each oyster and return to the broiler for just a couple minutes.
White Wine Basted Barbecued Oysters
Made with salt and pepper, oysters, olive oil, garlic, shallot, white wine, lemon, Tabasco sauce, butter, parsley
Made with salt and pepper, oysters, olive oil, garlic, shallot, white wine, lemon, Tabasco sauce, butter, parsley
Serves/Makes: 2
- 12 whole live oysters
- 2 tablespoons olive oil
- 1 clove garlic, finely chopped
- 1 small shallot, finely chopped
- 1/4 cup dry white wine
- 1/2 lemon, juiced
- 1 dash Tabasco sauce
- 2 tablespoons butter, cut into small pieces
- 1 teaspoon parsley
- salt and pepper, to taste
Heat olive oil in small saucepan over medium low. Saute garlic and shallot for one minute, until just fragrant. Add wine, lemon juice and Tabasco, increase heat to medium and bring mixture just to a low boil. Slowly whisk in butter, then add parsley, salt and pepper off heat.
Preheat broiler or prepare a grill to medium high heat.
Shuck oysters and place on sheet tray or broiling pan. Spoon about a tablespoon of sauce over each oyster and broil for 2 to 3 minutes, until just golden brown on top and edges start to curl slightly. Or, place oysters directly on hot grill rack, cover, and grill for 5-6 minutes until edges of oysters just start to curl. Serve hot.
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©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/pamela-chester/1334-romantic-oysters/