Pipis with Garlic White Wine Cream Sauce is the perfect dish for entertaining or a little easy indulgence. Serve with crusty fresh bread to mop up the delicious sauce.
In a large heavy based saucepan, heat olive oil and butter over a low heat.
Add eschalots and saute for a couple of minutes. Add garlic and continue to cook until eschalot is translucent and soft.
Add sherry and wine. Bring to a simmer and reduce liquid by two thirds.
Add pipis, stir and cover with a lid. Cook for a couple of minutes until pipis start to open.
Remove lid and add parsley and cream.
Stir cream and parsley into the pips and continue to cook until all pipi shells have opened.
Remove pot from heat and with a slotted spoon place pipis in a serving bowl. Cover with foil to keep warm.
Place saucepan with remaining liquid back on the stove and bring to a boil.
Reduce liquid by a third and pour over pipis.
Serve immediately with crusty bread.