Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

Remove lid and add parsley and cream.

Step 6

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

Step 7

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

Step 8

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

Step 9

Reduce liquid by a third and pour over pipis.

Step 10

Serve immediately with crusty bread.