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Cooking with seasonal products

Aguachile with oyster

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!

Mussels with Roquefort sauce

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!

Mussels with fennel and pastis

Let yourself be surprised by the subtle anise flavor in this dish. This classic is packed with vegetables, making it extra delicious and healthy!

Fresh summer oyster

Delicious refreshing summer oysters - Granny Smith apple, cucumber, lemon juice and zest, paired with La Zélandaise or SOL oysters.

Risotto with Oosterschelde lobster

The Oosterschelde lobster season runs from the end of March to July 15, the perfect time for a delicious risotto outside in the sun

Cooked lobster

Exact cooking times for different sizes of lobsters

Premier Paella

Premier Paella. Can't choose between all our delicious products? Then make this paella! A true showstopper to enjoy with family and friends

New dishes

Chef Rens’ Cockles with Cockle Broth

@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.

Crispy shrimp tartelette

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 Cauliflower Sauce

@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."

Shrimp coctail

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’s poached lobster

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’s razor clam ceviche

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, a sort of palate cleanser. The acidity of the lime gently cooks the raw razor clams, giving them a beautiful texture. It's a fresh dish with a nice bite.

Chef rens’s roasted La Zélandaise oyster with kiwi

Chef Rens developed a 3-course menu for the holidays. As the first in the trilogy, this roasted La Zélandaise is the perfect appetizer. Surprising and refined: roasted La Zélandaise oyster with kiwi gel, smoked vinaigrette, and wasabi crunch. This flavor explosion combines the briny oyster with kiwi and smoked flavors. Chef Rens explains step by step how to impress your guests with this unique dish!

Oyster with avocado and basil

The soft avocado basil cream lets the briny oyster shine!

Aguachile with oyster

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!

Mussel ceviche

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!

Mussels with Roquefort sauce

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!

Mussels with fennel and pastis

Let yourself be surprised by the subtle anise flavor in this dish. This classic is packed with vegetables, making it extra delicious and healthy!

Fresh summer oyster

Delicious refreshing summer oysters - Granny Smith apple, cucumber, lemon juice and zest, paired with La Zélandaise or SOL oysters.

Chef Rens’ Miso Lobster with Lemon Risotto

@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?

Linda’s pasta with mussels in creamy sauce

This creamy pasta with our ready-to-eat mussels can be on your table in no time. A delicious recipe by @lekkeretenmetlinda.
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Popular dishes

Shrimp coctail

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.

Oysters with breadcrumbs

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!

African curry with mussels

Transport yourself to Africa with this delicious African curry with mussels.
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