Cockles with white wine, garlic and herbs

\You can also try this with mussels or clams 

Serves 4

1.2kg cockles

80g unsalted butter

100ml olive oil

6 garlic cloves, finely chopped

2 bay leaves

1 tsp chopped thyme

300ml white wine

100ml Noilly Prat vermouth

50ml Pernod

Juice of 2 lemons

1 tbsp each of chopped parsley, tarragon, chervil and chives

Freshly ground black pepper

Rinse the cockle shells in cold water, discarding any that are broken, and scrub well to remove any sand, mud or grit. If shells are open, given them a light tap; if they do not close, discard them. Leave in a bowl of clean water for a few hours (if you have time) to get rid of any grit inside.

Put the butter and oil into a large, heavy- based pan over a medium heat and add the shallots, garlic, bay leaves and thyme. Cook for about 2 minutes, until the shallots and garlic are just soft but not coloured. Add the white wine, Noilly Prat, Pernod and lemon juice, and simmer until reduced by half. Add the cockles, cover the pan and steam for 6-8 minutes, until they just open. Stir in the rest of the herbs and season with pepper. Serve with good bread.