This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer
Recipes

Fresh oysters, oysters Mornay and Essex cockle chowder

Unfortunately we are unable to add this recipe to your favourites, please try again later.

Ingredients

For the Essex cockle chowder

  • 25g/1oz unsalted butter
  • 1 tbsp olive oil
  • 4 rashers streaky bacon, finely chopped
  • 1 large onion, peeled, finely chopped
  • 250ml/9fl oz dry white wine
  • 400g/14oz cooked picked cockles, rinsed thoroughly (or 1kg/2lb 2oz raw cockles, in the shells, cleaned thoroughly inside and out)
  • 3 floury potatoes, such as Maris Piper or King Edward, peeled and chopped
  • 500ml/17½l;fl oz milk
  • 2 tbsp chopped fresh curly-leaved parsley
  • 1 tbsp chopped fresh thyme leaves
  • 2 tbsp double cream
  • sea salt flakes and freshly ground white pepper

For the oysters Mornay

  • 60g/2½oz unsalted butter
  • 2 tbsp plain flour
  • 500ml/17½fl oz full-fat milk
  • 110g/4oz strong cheddar cheese, grated
  • 24 fresh, good-quality oysters, shucked, half the shells reserved (discard any oysters that are dry inside)
  • 2 tbsp chopped fresh curly-leaved parsley

For the traditional oysters

To serve

This recipe is from...