Easy pipis recipe with white wine garlic and cream

Pipis with Garlic, white Wine & Cream

Course: Entree (appetiser)
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Calories: 770 kcal
Author: Sara

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.



  • 1 kg live pipis (purged)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 eschalots (finely sliced)
  • 4 garlic cloves (crushed)
  • 1/4 cup dry sherry
  • 1/2 cup dry white wine
  • 1/2 cup parsley (finely chopped)
  • 1/4 cup thickened cream


  1. In a large heavy based saucepan, heat olive oil and butter over a low heat.

  2. Add eschalots and saute for a couple of minutes.  Add garlic and continue to cook until eschalot is translucent and soft.

  3. Add sherry and wine.  Bring to a simmer and reduce liquid by two thirds.

  4. Add pipis, stir and cover with a lid.  Cook for a couple of minutes until pipis start to open.

  5. Remove lid and add parsley and cream.

  6. Stir cream and parsley into the pips and continue to cook until all pipi shells have opened.

  7. Remove pot from heat and with a slotted spoon place pipis in a serving bowl.  Cover with foil to keep warm.

  8. Place saucepan with remaining liquid back on the stove and bring to a boil.  

  9. Reduce liquid by a third and pour over pipis.

  10. Serve immediately with crusty bread.

Nutrition Facts
Pipis with Garlic, white Wine & Cream
Amount Per Serving
Calories 770 Calories from Fat 441
% Daily Value*
Total Fat 49g 75%
Saturated Fat 23g 115%
Cholesterol 156mg 52%
Sodium 1058mg 44%
Potassium 622mg 18%
Total Carbohydrates 25g 8%
Dietary Fiber 2g 8%
Sugars 6g
Protein 26g 52%
Vitamin A 84%
Vitamin C 57.8%
Calcium 19%
Iron 30.1%
* Percent Daily Values are based on a 2000 calorie diet.