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Fresh Oysters, Oysters Mornay and Essex Cockle Chowder

A seafood feast featuring a creamy cockle chowder, cheesy grilled oysters Mornay, and fresh oysters with a shallot mignonette.

SeafoodBritishDinner PartyOystersChowder
Estimated Nutrition
Calories
1062.7
kcal / serving
4250.6 kcal total
Carbs
66.5g
per serving
265.8 g total
Fat
60.1g
per serving
240.2 g total
Protein
52.6g
per serving
210.5 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
3
tbsp
Red Wine Vinegar
1
dash
Tabasco Sauce
To taste
1
dash
Worcestershire Sauce
To taste
Dairy
25
g
Unsalted Butter
For the chowder
500
ml
Milk
For the chowder
2
tbsp
Double Cream
60
g
Unsalted Butter
For the Mornay sauce
500
ml
Full-Fat Milk
For the Mornay sauce
110
g
Cheddar Cheese
Strong and grated
Fruits
1
piece
Lemon
Cut into wedges
GrainsCereals
2
tbsp
Plain Flour
1
piece
Sourdough Bread
Served with butter
Liquids
250
ml
White Wine
Dry
Meat
4
rashers
Streaky Bacon
Finely chopped
NutsSeeds
2
tbsp
Parsley
Chopped fresh curly-leaved
1
tbsp
Thyme
Chopped fresh leaves
1
piece
Sea Salt Flakes
To taste
1
piece
White Pepper
To taste
2
tbsp
Parsley
For Mornay garnish
OilsFats
1
tbsp
Olive Oil
Seafood
400
g
Cockles
Cooked picked cockles, rinsed
24
piece
Oysters
Shucked, half shells reserved for Mornay
12
piece
Oysters
Native or rock for traditional serving
Vegetables
1
piece
Onion
Peeled and finely chopped
3
piece
Potatoes
Floury variety, peeled and chopped
5
tbsp
Shallots
Finely chopped

Method

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