Prins & Dingemanse fresh cockles are hand-picked in the Wadden Sea. This is done at low tide using so-called hand rakes. The cockles are then rinsed with fresh purified Oosterschelde water to remove as much sand as possible from the shell. After rinsing, the cockles are carefully inspected to ensure that only the very best cockles are packaged.
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Prins & Dingemanse fresh cockles are easy to prepare and, for example, when cooked, make a delicious part of a plateau Fruits de Mer. Additionally, cockles are tasty as a tapa or used in a paella, but also as an ingredient in soups or other preparations. After boiling the cockles for one and a half minutes in a broth, they are open and ready for consumption.
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.
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. 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.