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.
Oysters with steak tartare
Average
4 people
20 minutes
ingredients
- 12 Prins & Dingemanse Zeeland Creuse or Grevelingen oysters
- 1 teaspoon Dijon mustard
- 250 grams steak, at room temperature
- 1 shallot, finely chopped
- 50 grams capers, finely chopped
- 1 teaspoon Tabasco
- 1 teaspoon olive oil
- 1 egg yolk
- 50 grams cornichons, diced
- Pinch of salt
- 1 teaspoon Worcestershire sauce
- Black pepper
- 3 sprigs flat-leaf parsley, only the leaves finely chopped
instructions
Cut the meat as finely as possible. You can use a food processor for this if needed. Stir the olive oil, Worcestershire sauce, Dijon mustard, and Tabasco into the meat. Add the capers, cornichons, most of the flat-leaf parsley, shallot, and egg yolk to the steak. Mix until smooth. Season with black pepper and a little salt. Open the oysters. Protect the hand holding the oyster well. You can use an oyster glove, but a tea towel works just fine. Hold the flat side of the oyster up and the hinge towards you. The best way to open an oyster is with an oyster knife. Insert it into the hinge. Gently pry with a twisting wrist motion. Once the oyster opens, cut through the adductor muscle by scraping the knife along the flat side. Cut the oyster loose from the bottom and turn it over. Pour out the liquid. Place the oysters on a platter and spoon some steak tartare on top. Garnish with finely chopped flat-leaf parsley.
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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