Creuses with shallot vinaigrette

  • 4 persons
  • cooking time: 15 min
  • difficulty


  • 24 Zeeland creuses (or as many as you like)
  • 25 ml shallot vinaigrette
  • 1 lemon
  • pepper
  • crushed ice

How to prepare

From the Oosterschelde and the Grevelingen come two types of oysters, the creuse and the Zeeland flat. Creuse is French and means ‘hollow’, a reference to the shape of the shell.


  • 1 Spoon a layer of crushed ice on a large bowl and place the oysters on top, neatly arranged.
  • 2 Pour the shallot vinaigrette into a bowl. Cut the lemon into four nice wedges and place them on the dish.