Kitchen timer with menu by category for Dutch
recipes 
also from Oversea (East and West Indies)
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Kitchen timer with menu by category for Dutch
recipes
also from Oversea (East and West Indies)
Category: North Atlantic shellfish as delicatesse.
Blue mussels are found on the North Atlantic coast of North America, Europe, and in other temperate and polar waters around the world. It is commonly harvested for food throughout the world, from both wild and farmed sources. Mussels are a staple of many seafood dishes in various cuisines including Spanish, Portuguese, French, Dutch, Belgian and Italian. Remove before cooking all the damaged and open shells. Clean de shells with a lot cold water. You can eat mussels fresh from the shell, only if they come from a safe source, or cook them several minutes in seawater till the shells are opening.
Oysters also can be found near the coastlines of the North Atlantic Ocean and are as mussels being maricultured in the open ocean or an enclosed section of the ocean. The preparation for food is like mussels, boiling in hot seawater till all the shells are open. Remove before cooking all the damaged and open shells.
Whelks. The whelk is a large edible marine gastropod in the family Buccinidae, the true whelks.This species is a familiar part of the marine fauna of the Northern Atlantic and is found on the shores of the United Kingdom, France, Norway, Iceland, some Arctic islands, and North America. The shells can be as large as 7 centimeter width and 10 centimeter height . Whelks, cooked in seawater for 10 to 25 minutes, depending on the size, taste delicious.
Periwinkles. The periwinkle is also a smaller edible marine gastropod, native in the European North Sea area and the north-eastern Atlantic ocean. Common periwinkles have been introduced to the Atlantic coast of North America, possibly by rock ballast for ships in the mid-1800s. The conical shell of the periwinkle is almost round, till 4 centimeter high and 3.5 centimeter width. The periwinkle lives in and near the intertidal zone at a solid soil like rocks and stones, but also on wooden rods, moring-masts and other objects. Clean de shells with a lot cold water. Periwinkles cooked in seawater for around four minutes taste delicious. You can get the periwinkles out of the shell with a safety pin after cooking.
Venus clamps or venerids are in sea living bivalve mollusks, sort like the mussels and oysters. The shells live in sandy soil beneath the low tide line and in deeper water. The shells can become 3-4 centimeter in diameter. The shells are native in the North Sea, Mediterranean Sea and near the coast lines of the Atlantic Ocean, also the North American east coast till the Caribbean. You can eat the venerids fresh from the shell or cooked. The preparation of the shells is sort like the mussels and oysters. The shells are splendid on seafruit dishes and also in South Europe and North America a beloved sea food. Also edible related sorts of the venus clams, as the hard or round clams are on the American market and good for the American kitchen.
Scallop is a marine cosmopolitan bivalve mollusk. Company Royal Dutch Shell has made from this shell her company symbol. The shell can grow till around 20 centimeter in width. The shells can have the colors yellow, salmon rose, red and brown, also shells with a flamed color patterns exist. The shells can be found near the coastlines of the North Sea, Mediterranean Sea and the coastlines of all oceans. The scallop lives flat on the sea bottom, with the round valve at the underside. Young animals can attach themselves with threads on a firm soil. Adult animals are laying free and prefer a sandy sea bottom. The free-living animals can swim by opening and closing the shell firmly an rapidly. The shells can be prepared for dinner on many sophisticated ways and is worldwide to find on the menu card of many restaurants, in Europe under the French name Coquille Saint-Jacques. For English recipes see the internet link to Allrecipes.com.
Langoustine or Norway lobster is a smaller sort sea lobster, but can still reach a length of 10 to 24 centimeter. Additional cached lobsters via beam trawling for flatfish are mostly much smaller. You can buy langoustines fresh or already cooked. You can already cooked lobsters warm up for a little while in hot water. Fresh smaller lobsters need to be cooked for about ten minutes in sea water. You can find these lobsters in the North Sea and north-eastern Atlantic Ocean from Norway to Iceland. The tails taste delicious and can sometimes be bought apart fresh peeled or cooked. If needed you can look at a little movie how to clean langoustines via the Dutch web link peeling fresh langoustines.
All above mentioned shellfish can be found near the coast lines of The North Atlantic Ocean. Mussels and oysters can also be cultivated in open sea or a locked part of the sea.
Menu for recipes by category each on an own page.
Recipes for Dutch stews (mash pots).
Diverse traditional Dutch dishes with beans.
Dutch pea soup, brown bean soup and lentil soup.
Dutch chicken and egg dishes.
Dutch pancakes and Dutch doughnuts. Apple fritters and apple turnovers.
Bami or nasi goreng with lumpia and rice dishes from Oversea (East and West Indies).
Spaghetti and macaroni dishes from the Italian kitchen.
Dutch recipes for North Atlantic sea fish.
North Atlantic shellfish as delicatesse.
Dutch seafruits salads and specialities.
Dutch entrées and desserts.
Traditional Dutch drinks before, during and after dinner.You can also choose for Kitchen timer with all categories on the same page,
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