Cockles in cream

Instructions

1. Purge the cockles for 2 hours in cold salted water, then rinse them well, discarding any that are open and don't close when tapped.
2. In a large lidded pan, heat the white wine with the chopped shallot for 2 minutes.
3. Add the cockles, cover and let them open over high heat for 4 to 5 minutes, shaking the pan.
4. Remove the cockle meat from the shells and keep a little of the strained cooking liquor.
5. Melt the butter, add the cream and the reserved liquor, then reduce for 3 minutes.
6. Return the cockles to the cream, add the chopped parsley, pepper and a pinch of nutmeg, then heat for 1 minute without boiling.
7. Serve straight away, on toast if you like.