Sarah and I went to the
Bluebell at Cocking (2 miles south of Midhurst ) for lunch this week. I had the mussel chowder which had been prepared in the traditional clam chowder way but using rope grown mussels (Mytilus edulis) from Shetland. The blend of mussels, potato, leeks, and cream, all perfectly seasoned, was absolutely delicious and the service was friendly and efficient. We will return for dinner soon so watch this space for more reviews. Seafood chowder is a favourite of mine having eaten it many times on work trips to Woods Hole Oceanographic Institution in New England. Also clam chowder was the first dish I prepared when I attended the
Rick Stein seafood cookery school in Padstow.
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