Oyster seller in Brussels

A little sea breeze will blow in your kitchen! But before you start preparing your meal, you have to make the right choices. Which products to buy, which species to chose, which recipes to try...

The oysters

Eaten raw with a twist of lemon or au gratin, oyster lovers won't forget to feast on their favourite variety. There is a huge range of species of all sizes: small, large, flat, hollow, fleshy ... The taste of an oyster is defined by its terroir and its refining. Depending on their origin (Marennes-Oléron, Brittany, Normandy, Zeeland, Ireland ...), they will be more or less iodized, soft, fleshy ... Oyster size is defined on a scale of 0 to 5. The smaller the number, the bigger the oyster. At Christmas, you usually enjoy size 3 oysters (70 grams). Ask some advise from your "shucker". He will guide you in your choice and clarify everything you need to know about the fines from Claire, the Boudeuses, the Colchesters, the Normandes, the hollow from Ireland, the Gillardeau specials, the beautiful from Quiberon ...

Lobster or langouste (spiny lobster)

Not always easy for the uninitiated to tell the difference between a lobster and a spiny or rock lobster. However, the lobster meat comes mainly from his claws while the spiny lobster is lacking those. The flesh of the former has a stronger flavor and a more flaky texture than its cousin which is softer. In both cases, you will need the courage to scald the beast before you can enjoy it. You will then choose the recipe that will delight your guests: grilled spiny lobster, lobster thermidor, champagne lobster, roasted lobster tail or lobster "à la diable" ...

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