To serve
200g/7oz samphire
METHOD
Prep time:
Cook time:
Serves: 4
24 native oysters in their shells
55g/2oz butter
1 shallot, finely chopped
1 tbsp vermouth
140ml/4½fl oz chicken stock
140ml/4½fl oz fish stock
140ml/4½fl oz double cream
1 tbsp Dijon mustard, to taste
2 egg yolks
1 tbsp chopped fresh parsley
55g/2oz parmesan, finely grated