NEW YORK, N.Y. (AP) — Executive chef Sandy Ingber of the Grand Central Oyster Bar is well aware of the seductive image of oysters and offers these thoughts to amuse lovers:

1. The Moonstone for moonlit romance.

2. The Hurricane Harbor for wild romance.

3. The Cuttyhunk to get close to your hunk.

4. The Kumamoto because it just sounds romantic.

5. The Beau Soleil because it gets you closer to your “beau.’’

1. Champagne is number one, of course.

2. A dry chenin blanc wine, Vouvray sec, very sexy.

3. Guinness stout, which has to be a stout companion.

4. A light dry Muscadet wine, which will make your day.

5. A Sancerre, white wine for sincere lovers.

When shucking oysters at home, remember to use a towel to protect your hand; once you have shucked the oyster, run the knife underneath the flesh to separate it from its shell.

Oysters Rockefeller could make you rich in love: a quick recipe suggestion — shuck oysters; make a stuffing of sauteed spinach and shallots; add cream and Pernod; cover the oyster with the stuffing and Parmesan cheese and broil until brown. Favorite toppings for raw oysters are the traditional cocktail sauce, or a simple shallot sauce.

Get stewed with your sweetheart: Oyster stew can be easily made on the stove top, as a winter comfort food. Or try pan-fried oysters: dip them in milk, beaten egg and cornmeal and fry for 1 minute.

Master sommelier and Target Stores wine consultant Andrea Immer plays Cupid in a sense — matching food and wine in perfect pairings.

Here are some of her simple guidelines.

Fondue melts hearts — it’s a romantic way to dine. The traditional Swiss fondue combines Gruyere and Emmenthaler cheeses, into which you dip bread, and would be good served with Domaine Ste. Michelle sparkling wine.

Fondue bourguignonne (beef fondue) has small pieces of lean beef and vegetables cooked in heated butter and cooking oil. Pair the tender beef with a cabernet sauvignon.

Dip French bread and small vegetables into a Brie, Roquefort and wild mushroom fondue, to whose distinctive and rich taste an Australian shiraz would add the finishing touch.

Dessert fondues call for slices of fruit, such as bananas, strawberries and tangerines, or angel food cake to be dipped into warm melted chocolate. Immer recommends pairing this with a sparkling white white for the perfect ending to a fondue dinner.

For finger foods, while dinner is cooking — Immer suggests quick and easy appetizer options such as Italian antipasti, accompanied with a pinot grigio.

A classic favorite, surf and turf, puts two of the best tastes from land and sea together on one plate. A wine to suit both steak and shrimp is a California pinot noir.

At any point during a perfect Valentine’s Day, chocolate and wine are timeless pleasures, especially for lovers’ evenings. Pair dark chocolate with merlot, and white chocolate with Champagne.

Eric Ripert, executive chef of Manhattan’s Le Bernardin restaurant, has more than food on his mind when it comes to Valentine’s Day. He believes special hot drinks can drive out the chill and warm the heart, so he’s worked out a couple of delectable original recipes, for a romantically fragrant tea and for a rich chocolate with a peppy flavor.

(Preparation time about 15 minutes)

2 tablespoons fresh lemon grass, chopped (or 1 teaspoon dried lemon grass)

1 tablespoon fresh ginger, peeled and roughly chopped (or 1 teaspoon powdered ginger)

1 cinnamon stick, broken in half

5 pods of cardamom, cracked

1 teaspoon anise seed

2 cloves

1 tablespoon dried peppermint

1 teaspoon Earl Grey tea

1 teaspoon green tea

3 teaspoons honey

2 teaspoons rosewater

4 teaspoons orange-blossom water

In a saucepan, bring 4 1/2 cups of water to boil. Turn off the heat and add the ginger, lemon grass, cinnamon, cardamom, anise seed and cloves. Mix lightly, cover and let the mixture infuse for 5 minutes. Next add the peppermint, Earl Grey and green tea. Allow to infuse for 5 more minutes.

To serve, pour into each glass 3/4 teaspoon of honey, 1/2 teaspoon rosewater and 1 teaspoon orange-blossom water. Strain the tea and pour into each mug and stir. Serve immediately.

Makes 4 servings.

(Preparation 10 minutes, cooking time 10 minutes)

3 cups milk

1 cup heavy cream

1/2 cup sugar

2-inch piece of ginger, peeled and thinly sliced

2 cardamom pods, crushed

6 ounces bittersweet chocolate, chopped

1/4 cup dark rum

Place the milk, heavy cream, sugar, ginger and cardamom in a saucepan and bring to a boil. Lower heat to a simmer to infuse the milk with the other ingredients, about 10 minutes. Add the chocolate and stir until melted. Add the rum. Strain and serve hot.

Makes 6 servings.