Delivery 7 days a week!
Gold Medal in 2017
- Standard Shape (Medium to Large Size – n.2)
- Cocktails Choice (Small – n. 4)
Available in different boxes: 2.5 kg / 5.0 kg / 6.0 kg
We import and distribute the renowned and award-winning Mauger oysters
Mauger oysters are bred in northern France, in Normandy, and in particular in the areas of Blainville sur Mer and Saint Vaast la Hougue. Pristine territories that make these products the best in the market.
GOLD MEDAL 2016 and 2017
The “Mauger L’Ostréiculture” oysters, winners for 2 consecutive years of the Concours Agricole de Paris, will be able to take you on an incredible culinary journey.
Thanks to our Aquaculture Recirculation Water tanks R.A.S. we are not influenced by the environmental variables being able to keep our products always in the best conditions, ready to be delivered in your Hotel, restaurant or supermarket every day of the year.
Oysters are an excellent source of iron, comparable to bovine liver, and B vitamins. They are also rich in minerals such as zinc, calcium, phosphorus and potassium. The lipid intake is practically zero so they are an ideal food even for those on a diet.
AVERAGE INDICATIVE NUTRITIONAL VALUES FOR 100G
|Calories/Energy||51kcal / 213kj|
HOW TO OPEN AN OYSTER
Place the tip of a small knife in the creek which is about 2/3 of the oyster’s length. Push lightly until the two shells begin to separate. Pass along the edge of the oyster to completely separate the two valves.
HOW TO SERVE A OYSTER
After opening the oyster, remove the excess water and serve it on a layer of ice to bring it to the optimum temperature between 4 and 8°C. Consume no more than one hour from service.
STEAM COOKED OYSTERS
In a pot suitable for steaming, prepare the liquid cooking base with half water and half white wine or beer. Place the oysters closed in the basket and bring the liquid to boil, after which close the lid. Cook for 5 minutes until the oysters have all opened. Eliminate the oysters that have remained closed.
With a small knife open the oysters, extract the mollusc and dry it very well. Beat 1 egg with a pinch of salt and add 2 tablespoons of water. Pass the oysters in the batter and then one by one in bread crumbs. Go over the oysters in the batter and again in the breadcrumbs. Leave the oysters to stand for a few minutes, in the meantime bring the peanut oil to a temperature of 180°C. Fry the oysters for about 3-4 minutes until completely browned, drain well and serve hot.