Fresh mussels
mussels & MORE
Fresh Oysters
Flat oysters & Creuses
Ready to Eat
Meals & Mussel tapas
Fresh SChelp Animals
Cockles, Vongole, Periwinkles...
Fresh Shellfish
Lobsters & Crabs
Seavegetables
Sea Aster & Samphire
Mussel herbs
Mussel herbs
Our products
Eating shellfish from Prins & Dingemanse should be a celebration for everyone. To achieve this, we continuously search for the best products from our own cultivation as well as from other parts of the world. The world's oceans have so many delicious products to offer, and we are eager to introduce them to you.
As true craftsmen at heart, we offer the very best fresh mussels, fresh oysters, fresh shellfish, and fresh crustaceans. Each product is carefully selected, harvested directly from the water, and treated with our expertise to guarantee you the highest quality.
Our Ready-to-Eat products are specially designed to ease the burden in the kitchen without compromising on taste. With an extensive range of delicious dishes, you can effortlessly create a culinary experience and enjoy the conviviality at the table, where everyone comes together to taste and enjoy.
Don't forget our sea vegetables, the perfect complement to a culinary adventure. With their fresh taste and nutritious properties, they bring a touch of versatility and vitality to the meal.
At Prins & Dingemanse, we cherish our craftsmanship and strive to provide the ultimate dining experience. Immerse yourself in the sea of flavors we have to offer and let us transform the dining table into a place full of enjoyment and togetherness!
Facts about Prince
How do I cook my mussels?
Put the vegetables together with a splash of wine or beer in a large pot. Place the mussels on top. Sprinkle with pepper and bring to a boil with the lid closed. Shake the mussels during cooking. When the shells are all open after about 5-8 minutes, the mussels are cooked. Serve them with baguette or fries and sauces of your choice. Check the traditional recipe for more information.
How is a mussel fished?
Our mussel cutters bring the mussels above water with so-called 'mussel dredges'. These are a type of nets with which they are brought in from the mussel plots. They are then taken to the processing factory for further processing.
Click here for more information about the sustainability of our fishing and processing processes:
SUSTAINABILITY
How healthy are mussels?
Mussels are not only delicious, but they are also a great substitute for meat! They are packed with proteins, the building blocks of the body. And don't forget the many minerals and vitamins. Additionally, the amount of fat is negligible. A super healthy choice indeed!
Quickly check out some of our healthy mussel recipes:
TRADITIONAL STYLE MUSSELS
MUSSELS WITH CARROT AND FENNEL
What is the difference between suspended culture and bottom culture mussels?
From July to the end of March, you can eat 'bottom culture' mussels. This is the traditional mussel culture. As the name suggests, these grow on mussel plots on the sea floor.
In the intervening period, many (foreign) rope culture mussels are offered. These grow in nets that hang from ropes and do not come into contact with the sea floor.
Can mussels only be eaten in months with an ‘’R’’ in the month?
No, fortunately not. In the past, there was no refrigerated transport, and in the months without an 'r', the temperatures were often too high to maintain good quality.
Since mussels can be transported refrigerated, they are readily available from July and of good quality.
Check out our Fresh Mussels here:
Mussels in the traditional way
Cook the mussels according to the general recipe. Remove the mussels from their shells. Place 25 half shells on each of the four plates and put a mussel in each shell half. Mix the mayonnaise with the cooled cooking liquid and stir in the chopped herbs. Season the sauce with the Tabasco. Distribute the herb sauce evenly over the mussels.
Mussels like in Normandy
You really don't always have to go to Normandy to live like a God in France. The way they prepare mussels there, you can easily do in your own kitchen. And that's with apple and calvados. Highly recommended to try this yourself.
Cooked mussels with samphire
Cooked mussels with samphire. Have you ever tried that? The soft, creamy, and slightly sweet taste of the mussels combines perfectly with the salty flavor of the samphire. Finish with some coarsely ground black pepper and you have all the beautiful flavors together in one pot.
Bloody Mary oysters
Are you fond of oysters and a fan of a good Bloody Mary? Combine the two and you'll be completely happy. Fresh, salty, spicy, and a hint of sweetness from the dill, you taste it all as soon as you eat these Bloody Mary oysters. A great way to impress during a get-together with friends.
Zeeuwse flat oysters with two types of vinaigrette
The Zeeuwse flat oyster is a true delicacy and is almost always eaten raw. However, a nice vinaigrette does not go amiss with the flat oysters. Try serving the Zeeuwse flat oysters with a classic vinaigrette and a vinaigrette with a Mexican twist.