We are delighted to note the arrival in stock of The Oyster Seekers an award winning seafood cookbook and the Daily Telegraph's best seafood cookbook of year winner. Think of Whitstable and you think of oysters - think of oysters and you think of 'Wheelers ... 'The Pearl of Kent' - The seaside town of Whitstable.



Wheelers 8 High Street Whitstable Kent

The book contains 242 high quality, shiny pages split over 11 main chapters:-

Oysters Mussels & Cockles, Scallops & Clams, Shrimps &, Prawns, Lobster & Crab, Winkles, Whelks & Eels, Flat Fish, Round Fish, Oily Fish, Pies, Tarts & Flans, Soups, Sauces, Oils & More

Sample recipe:

Forestiere Oysters

Serves 4

32 Whitstable Rocky oysters 500g fresh button mushrooms (or chanterelles for a special occasion) 2 tablespoons butter 100g finely chopped shallots juice of 1/2 lemon 2 tablespoons finely chopped parsley 4 tablespoons creme fraiche 100g cup Gruyere cheese, finely grated Freshly ground black pepper

Method

Open the oysters, reserving the liquor. Remove the oysters from their shells and arrange in a shallow flameproof serving dish. Clean the button mushrooms by wiping them with paper towels; chop them very finely. If using chanterelles, rinse them briefly under cold water, drain and pat dry. Chop into small pieces. Melt the butter in a skillet, add the shallots and sauté for 1 minute. Stir in the mushrooms and lemon juice and cook for I minute more, then add the reserved oyster liquor with black pepper to taste. Stir in the parsley and crème fraîche. Spoon some sauce over each oyster. Sprinkle with a little grated Gruyère. Place the dish under a preheated hot grill until the cheese bubbles. Serve at once.