Grevelingen Creuse
This oyster is known for its salty and creamy taste. Carefully cultivated in clear water, it offers juicy and tender meat. The Grevelingen oyster is a flavorful gem from the sea that is worth discovering.
Oyster 'à la Grecque' with Black Tomato Gin
Average
4 people
15 minutes
ingredients
- 10 Zeeland Creuse or Grevelingen oysters from Prins & Dingemanse
- 2 drops of Tabasco
- 2 onions (medium-sized)
- 1 lime leaf
- 75 g butter
- 2 sheets of gelatin
- 50 g sugar
- 40 g burrata
- 500 g Pomodori tomatoes
- 3 tbsp diced tomatoes
- 5 g salt
- Chives
- 2 sprigs of thyme
- Black pepper
- 1 cinnamon stick
instructions
Chop the onions and cook them in the butter with the sugar. Let this cool. Put the tomatoes with the salt in the blender and grind them into small pieces of tomato. Then put the tomato pieces in a cheesecloth (or a loosely woven tea towel) and hang it up for about two hours. Don't forget to place a container underneath. It naturally makes a mess, but you also need the liquid. Soak the gelatin. Heat the tomato liquid to 70°C and let the thyme, cinnamon, and lime leaf steep in it for about 30 minutes. Then strain the liquid and add the Tabasco. Heat this again, but not too hot this time. Dissolve the gelatin in it. Now it's time to open the oysters. We have some good tips for opening oysters. Remove the oyster from the shell and place the onions in it. On top of that goes the oyster. Spoon the tomato liquid over it and put the oysters in the fridge. Finally, add the tomato pieces, the burrata, some chives, and black pepper. With a gin and tonic with Black Tomato Gin, you have a delicious combination on the table.
Product for this recipe
Creuse
A jewel from the Zeeland waters. With its characteristic deep shell and refined taste, the Zeeland Creuse oyster is a true delicacy for gourmets.
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.
Can you freeze fresh mussels?
Fresh mussels in the shell should never be frozen. However, if you have cooked the mussels and can't eat them all, you can freeze the mussel meat after removing it from the shell. You can then add the mussels to soup or salad later, or fry them up nicely with some onion.
Check out our Fresh Mussels here:
In which season can you eat mussels?
How do I open an oyster?
Opening oysters is a tricky and precise task that requires some experience. Never opened an oyster before? With the step-by-step plan below, you should be able to do it!
Use a sturdy cloth to protect your hand. Hold the oyster firmly in your left hand. Insert the knife into the hinge of the oyster. Pry the shells apart with a twisting motion. Now scrape the knife along the flat shell to loosen the muscle. Then remove the top shell. Scrape the muscle from the bottom shell. The oyster is now free. Check out the basic oyster recipe for more information.
How do I open a flat oyster?
Opening oysters is a tricky and precise task that requires some experience. Never opened an oyster before? With the step-by-step plan below, you should be able to do it!
Use a sturdy cloth to protect your hand. Hold the oyster firmly in your left hand. Insert the knife into the hinge of the oyster. Pry the shells apart with a twisting motion. Now scrape the knife along the flat shell to loosen the muscle. Then remove the top shell. Scrape the muscle from the bottom shell. The oyster is now free.
Check out the basic oyster recipe for more information.
Do you need cutlery to eat mussels?
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