Food guide
Oysters
Oysters can be introduced from around 6 months, but only ever thoroughly cooked. Raw shellfish is one of the highest-risk foods for food poisoning and young children are far more vulnerable to it than adults - the risk is the raw form, not the oyster itself. Cooked oysters are one of the best natural sources of zinc and iron there is.
How to serve at this age
6-9 months: Steam or bake until cooked right through, remove from the shell, check carefully for grit and shell fragments, then puree or mince very finely into a soft base. 9-12 months: Thoroughly cooked and finely chopped, stirred through pasta, rice or a chowder. 12+ months: Cooked oysters chopped into small, soft pieces. Never raw, at any age.
Nutrition
One of the best natural sources of zinc anywhere, plus iron, B12 and omega-3 fats - all nutrients that matter a lot in the weaning years.
A note from the editors
Steam until the shells open, discard any that stay shut, then chop the meat very finely. The cooking liquid adds a lot of flavour to a puree or risotto.
Good to know
Shellfish is a common allergen - introduce it on its own, in a small amount, and watch for a reaction. Never serve raw oysters to a child at any age, and always check carefully for shell fragments.