The flat oyster is round and owes its name to the flat upper shell. This oyster is the only true European oyster, or the native oyster of our regions. The flat oyster only grows in the best and most nutrient-rich places and requires extra work, skill, and patience from the grower. It becomes mature after four to five years. The flat oyster is a rare delicacy.
These oysters come from an MSC certified sustainable fishery. www.msc.org/nl
The Zeeuwse Flat oyster is a true delicacy, and it is almost always eaten raw. The oyster is briny with a delicate and fine flavor. Many people add a bit of fresh pepper and lime to the raw oyster. More than that, this oyster does not need.
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.
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.
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.