Danish spring mussels with creamy horseradish dip.
Danish spring mussels are young mussels cultivated just below the water’s surface in the Danish Limfjord. The meat is wonderfully tender, and the shell is relatively thin, allowing the mussels to cook quickly. The horseradish adds a bit of spice to this young Dane.
Tomate crevette is a true Belgian classic: juicy tomatoes filled with fresh North Sea shrimp in a cocktail sauce. Simple yet packed with flavor! Deliciously fresh, slightly salty, and perfectly balanced. Serve with crispy fries or bread and enjoy this summery delight!
This main course shines in Chef Rens's 2024 Christmas menu
Lobster ravioli with a ponzu butter sauce is a bit more work, but it is so worth it.
Happy Holidays!
This starter shines in Chef Rens's 2024 Christmas menu.
Roasted mussels, a soft vadouvan cream, crunchy herbs and a supple parsley oil marry in this dish.
@chef.rens made a delightful dish where tender cockles are paired with a flavorful cockle broth, showcasing the natural taste of the sea. Perfect for those who appreciate the simplicity and depth of fresh seafood.
These small shrimp tartlets have a real bite. A simple dish, perfect as a snack or amuse-bouche. The paprika, lime juice, and cilantro give these tartlets a distinct Latin American vibe.
Chef Rens' Zeeland mussels with three preparations of cauliflower
@chef.rens: "I got to work with the exceptionally beautiful Premier Zeeland mussels. The products are truly of high quality, and you can taste and see that in the dishes. I created a recipe with these Zeeland mussels, paired with three different cauliflower preparations."
Enjoy a simple shrimp cocktail with homemade cocktail sauce, perfect for refreshing meals. Our Thuisblijvers are brown shrimp from the North Sea. So flavorful that simplicity often works best.
Chef Rens developed a 3 course Holiday Menu. With this poached lobster as a main course you will blow away your family and friends. The lobster dish is beautiful, and comforting.
The tomatoes give some freshness to balance out the rich vanilla sauce. Poaching the lobster makes it extra tasty!
Chef Rens developed a three-course menu for the holidays, with the second course in this trilogy being a ceviche of razor clams. The razor clams serve as a refreshing intermediate course. The acidity of the lime gently cooks the raw razor clams, giving them a beautiful texture.
Chef rens's roasted La Zélandaise oyster with kiwi
Chef Rens created a festive 3-course menu, starting with this refined appetizer: roasted La Zélandaise oyster with kiwi gel, smoked vinaigrette, and wasabi crunch. Surprising and elegant, this dish is sure to impress your guests. Follow Chef Rens' steps for a unique holiday experience!
Aguachile resembles tiger's milk but is slightly different. The concept is similar, with the fish cooking in the aguachile. To avoid overpowering the dish, we used less aguachile. The oyster remains uncooked and is eaten raw!
Ceviche made with mussels can sometimes be a lot of work, but with our ready-to-eat Avignon mussels, since the shells are already open, you can add the tiger's milk right away! The wild garlic and oil make the tiger's milk slightly milder. A super tasty and quick snack!
Roquefort is often referred to as the king of blue cheeses. The sharp flavor of Roquefort is softened by the briny mussels. Mussels with Roquefort sauce is a classic French dish, and it remains a delight no matter how often you enjoy it!
A delicious combination of nutty and salty flavors, where the sea aster pesto perfectly complements the tender amandes. This dish brings out the rich taste of the amandes, enhanced by the fresh, slightly salty notes of the sea aster pesto. Ideal for a gourmet appetizer or as part of a seafood spread
@chef.rens is a chef who creates stunning recipes with our products on Instagram. In this recipe, @chef.rens combines lobster with a refreshing lemon risotto, and the result is brilliant! You can find a reel on his Instagram where he explains exactly how he does it. Are you up for the challenge?
@chef.rens is a chef who creates the most stunning recipes with our products, sharing them on Instagram. In this recipe, @chef.rens combines our Danish rope-cultured mussels with beurre noisette and oak venison powder. Are you ready to take on the challenge?
Chef Rens's roasted Oysrí oyster with oyster cream
Charred Oysrí Oyster | parsley white wine sauce | oyster cream | caviar | wasabi crunch by @chef.rens
Challenging recipes are @chef.rens's specialty! Ready to put your skills to the test? Check out his Instagram Reel where he demonstrates the entire recipe!
A quick risotto with mussels from @priyalovesfood_travel. Whip up a delicious recipe in no time! Check out the original recipe on www.priyalovesfood.nl
Mussels with Calvados and apple, all wrapped up in butter. This dish by Rachel Khoo is a classic in Brittany and is delicious on a baguette as an appetizer or for lunch!
Razor Clams Avignon, we also have a ready-to-eat edition for the razor clams. These razor clams are marinated in wild garlic oil and only need a few minutes in the pan. Finish the recipe with some shallots and thyme.
Oysters with Guinness Granita. Typically, oysters are served on ice, but in this recipe, the ice is on top of the oyster itself. It doesn’t get more Irish than this!
Asian oysters with soy sauce and ginger syrup. Ginger syrup is milder and sweeter than fresh ginger. The salty soy, sour lemon, sweet ginger, and briny oyster together create a flavor explosion!
No-waste lobster soup. This soup uses every part of the lobster, so you get the most out of your lobster. Perfect for the day after a lobster dinner, or make it easy on yourself by buying a pre-cooked lobster. Use the lobster meat for a delicious lobster roll.
White Venus clams with lemon. These Venus clams are firm shellfish from our local waters. The briny taste of the clams pairs perfectly with creamy butter, aromatic garlic, and fresh lemon.
Parsley, garlic, bread, oysters... The crispy bread adds a delightful balance to the soft, briny oyster. Plus, if opening the oysters proves challenging, you can easily cover it up with the bread crumbs!
