The idea that food can enhance and heighten intimacy has been around for centuries; in fact in many cultures you will find all sorts of bizarre foods eaten to heighten vitality, improve sexual performance and boost your testosterone.
An aphrodisiac is generally a food which arouses or increases sexual pleasure, desire and performance. Although there are many myths around such foods, many people swear by their power.
So let’s start with oysters, they are, afterall, regarded as the most potent of all aphrodisiacs.
Given that Aphrodite, the Greek goddess of love, beauty, pleasure, and procreation, was born from the sea, many seafoods are purported to have aphrodisiac properties.
The link between sexuality and raw oysters dates back to at least the Roman empire, when the Emperor Vitellius was believed to have consumed some 1,200 oysters at a feast in the year 69 AD. Legend has it that Giacomo Casanova would eat dozens of oysters, starting during breakfast, in hopes of boosting his sexual prowess.
What’s the Science?
In 2005, scientists from Italy and the USA announced that there was indeed some truth to the idea that oysters boosted testosterone and enhanced sexual performance. The scientists used liquid chromatography to identify specific amino acids, D-aspartic acid (D-Asp) and N-methyl-D-aspartate (NMDA).
These amino acids were injected into rats and resulted in increased testosterone production in male rats and progesterone in females. The effect of D-Aspartic acid in humans needs to be further studied, however it may increase testosterone, according to a study published in the Journal of the International Society of Sports Nutrition.
What we can be certain of is that oysters have an abundance of health benefits. They’re an excellent source of:
- vitamin D
- Vitamin C
Shall I go on? They’re also rich in antioxidants, good cholesterol and omega-3 fatty acids. It’s no wonder that oysters are a god among superfoods, seriously boosting your body’s health and overall functions
Intimacy and Food
With science now backing up the legendary benefits of oysters, why not plan a special erotic meal together. Here are some famous oyster recipes to get you started.
From: Food Network Kitchen
Time: 55 min total
Yield: 4 servings
18-24 Bluepoint oysters on the half shell, liquid reserved
1/4 bunch shallots
1 small sprig thyme
1/4 bunch spinach
2 small stalks green celery 1 cup plain water
1 cup oyster water
1 tablespoon Worcestershire sauce
1 cup butter
1 ounce Herbsaint (or Absinth or Pernod)
1/2 cup ground bread crumbs, toasted and sifted
Place rock salt, about 1/2-inch thick on a platter and heat in the oven. Place oysters on the half shell on the hot salt. Broil for 5 minutes.
In a food processor, pulse shallots, thyme, spinach and celery. In a saucepan, combine the water, the oyster liquid and the Worcestershire sauce and boil vigorously for about 5 minutes. Add the vegetables and cook about 20 minutes or until it thickens to a thick sauce. Stir in the butter until melted and remove from heat, stir in the Herbsaint. Pour sauce over each oyster, sprinkle with bread crumbs and return to the hot oven for 5 minutes. Serve piping hot.
Fried Oysters on the Half Shell with Bacon Horseradish Hollandaise
From: Mr. B’s Bistro
Yield: Serves 4
1 lb. shucked oysters (1 pint)
1/3 cup Crystal hot sauce
1 large egg, lightly beaten
canola oil for frying
For 3-2-1 breading:
¾ cup all-purpose flour
1/2 cup corn flour
1/2 cup cornstarch
1/4 cup cornmeal
1 tsp kosher salt
¾ tsp granulated onion
¾ tsp granulated garlic
¾ tsp paprika
½ tsp chili powder
½ tsp white pepper
rock salt for serving
2 dozen oyster shells
1/2 cup bacon horseradish hollandaise sauce
Drain oysters and toss with Crystal and egg. Marinate oysters, chilled and covered, for at least 2 hours and up to overnight.
In a deep heavy saucepan heat about 2 inches oil until it registers 350 degrees on a deep-fat thermometer.
Make 3-2-1 breading:
In a large bowl combine all ingredients.
Toss oysters in breading, shaking off excess, and fry in batches of 6 for about one and a half minutes until golden brown,, making sure oil returns to 350 degrees before adding more oysters. Drain on paper towels and season with salt.
To serve, arrange rock salt on 4 plates. Arrange oysters on half shells and place over salt. Top each oyster with a teaspoon of hollandaise.