Now available! Dutch shellfish you absolutely must try!

While the Netherlands is renowned for its love affair with herring, there’s a hidden treasure beneath the waves that captivates both locals and visitors alike—Dutch oysters and mussels..

Oysters: Jewels of the Sea Nestled along the rugged coastlines of Zeeland and the Wadden Islands, Dutch oysters flourish in nutrient-rich waters, imparting a distinctive taste that reflects the terroir of their marine habitat. From the briny depths of the Oosterschelde to the tranquil expanses of the Grevelingenmeer, oyster farms dot the landscape, cultivating these coveted bivalves with meticulous care. For a more profound tasting you should visit the Dutch capital of oysters: Yerseke in Zeeland.

Raw or grilled? Renowned for their versatility, Dutch oysters are prized by chefs and home cooks alike for their ability to elevate any dish with their briny complexity. Whether served raw on the half shell, grilled with garlic butter, or incorporated into inventive seafood creations, these bivalve beauties offer a canvas upon which culinary imagination knows no bounds.

Mussels: A Taste of Tradition Venture inland, and you’ll discover another culinary gem that has long been a staple of Dutch cuisine—mussels. Cultivated along the sheltered shores of Zeeland and the Wadden Sea, Dutch mussels boast plump, succulent meat encased within sleek, midnight-blue shells, beckoning diners to indulge in a feast fit for kings and commoners alike.

Zeeland’s Mussel Capital. The mussel season runs from July until April of the following year. Zeeland, the Dutch province in the south-west of the Netherlands, is renowned for its pristine waters and centuries-old tradition of mussel cultivation. With its own mussel auction and processing around 90 million kilos of mussels annually, the Dutch town of Yerseke in Zeeland is the mussel center of Northwest Europe.

How to eat mussels. Whether steamed in white wine and herbs or served with a dollop of tangy mayonnaise, Dutch mussels embody the essence of seaside dining—a celebration of simplicity, freshness, and communal camaraderie. Gathered around a table laden with steaming pots and crusty bread, friends and family share in the joy of good food and good company.

Nice to know: in the Netherlands, you can gather oysters at various locations along the coast, from the province of Zeeland to the Wadden Islands. There are a few rules for oyster picking, though, as you’re only allowed to take up to 10 kg per person per time (only for personal use, so you can’t sell the oysters later).

Conclusion From the windswept shores of Zeeland to the bustling markets of Amsterdam, these humble mollusks serve as ambassadors of the ocean, inviting us to explore, indulge, and savor the bountiful treasures that lie beneath the waves. 

How to order your own Dutch mussels and oysters? Hire a Flowently private tutor and order your own portion of typical Dutch shell fish. Your order would sound like this: “Mag ik een portie mosselen van u, alstublieft?” or: “Mag ik drie oesters van u, alstublieft?”