Two oyster species

Zeeland is known for its mussels and oysters. In Zeeland, two different oyster species are sold: the wild oyster, also known as creuse, and the flat oyster. Oysters are eaten raw or grilled. Flat oysters are best eaten raw. This type of oyster has such a refined taste that it would be a shame to put it under the grill. They go very well with a sprinkling of pepper and a drop of lemon juice. Grilled oysters may be served au gratin. Many restaurants in this region have those on the menu.

Gather your own oysters

Around the Oosterschelde you will find mussels, oysters and periwinkles. You can gather them yourself from the tops and crevices of the rocks along the bottom of the dyke. They can be gathered as from two hours before and two hours after low tide. At high tide, the shellfish will disappear underwater and you will not be able to find them anymore. Pay attention to the tide and the weather when you’re gathering, so the rising tide will not take you by surprise. You are allowed to gather a maximum of 10 kg, for private use only.