Snails and oysters are healthy seafood rich in zinc, iron, copper and amino acids. They are considered a dietary product, since there are no more than 60 calories in 100 grams of a meal. You will not surprise the French with snails and oysters, but in our country they are still considered a rarity.
Those who try such delicacies for the first time do not know how to eat them correctly. Problems often arise with oysters and snails. In fact, everything is not so difficult, you just need to remember some of the nuances.
Snails are served hot with sauce and white bread. To eat this delicacy, you need a special fork and grip. With the help of a grip, a snail is taken in the left hand, a fork should be in the right hand. She gently take out the body of a snail and eat it with sauce and white bread.
For oysters, you will also need special devices - a knife or a fork, they can open the shell and remove the film. They take a delicacy in the left hand, and a knife in the right hand. First, the shells are carefully pushed apart (there should be a click) and the film is cut along the edges with a knife. Next, a few drops of lemon are squeezed onto the oyster and the oyster is sucked out of the shell. By the way, lemon juice is not only a seasoning for a delicacy, but also an indicator of freshness. If the oyster has shrunk under its influence, it is alive, and if not, it is dead, it is better to refuse to eat it. This raw delicacy will perfectly complement rye bread and dry champagne.
For cooked, not living, delicacies, restaurants serve different appliances. If the dish is eaten hot, then the dining room, and if it is cold - dessert.
