New York, Feb 10, 2016 — A Valentine’s Day menu needs to include oysters. First, just because it is tradition. Also, our hero of love, Giacomo Girolamo Casanova de Seingalt (1725-1798), the famous Venetian adventurer whose reputation as a seducer of women was so great his name became synonymous with the art of seduction, says so.

Casanova wrote in his autobiography that cultivating and pleasing the senses was his main preoccupation. Ho molto amato anche la buona tavola ed insieme tutte le cose che eccitano la curiosità (I very much loved a good table and everything that excites the curiosity), he remarked.

Casanova ate 50 oysters every day for breakfast. Several studies show that the amorous benefits of this might not just be an old wives’ tale. Oysters are rich in zinc, which is important for hormone production related to sexual activity. It is important to eat the oysters raw, though, as cooking reduces this aphrodisiacal effect. Casanova also suggested how to serve them: I placed the shell on the edge of her lips and after a good deal of laughing, she sucked in the oyster, which she held between her lips. I instantly recovered it by placing my lips on hers.

Here is a delightful little recipe that will tingle both the senses and the expectation. The recipe is for two, of course, because three’s a crowd on Valentine’s Day.

Oysters in Champagne Cream Sauce With Thai Chile

Serves 2 as an appetizer


1 tablespoon unsalted butter

2 tablespoons finely chopped onion

1 red Thai chile, thinly slivered

4 shucked Pacific oysters with their juice

3 tablespoons Champagne

¼ cup heavy cream

Salt and freshly ground black pepper to taste


1. In a small nonstick skillet, melt the butter over high heat and then add the onion and chile and cook, shaking the pan, until translucent, about 1 minute.

2. Add the oysters and their juice, pour in the Champagne and let it evaporate for 30 seconds.

3. Pour in the cream and cook over high heat, shaking the pan and turning the oysters until their edges curl up, about 4 minutes.

4. Remove the oysters to a plate or place back in their shell and continue cooking the liquid until denser and saucy, about 2 minutes. Season with salt and pepper. Pour over the oysters and serve.

— Zester Daily/Reuters