Spring Cockles with Tarragon and Peas Recipe

Ingredients For Spring Cockles with Tarragon and Peas Recipe

• 2 tablespoon Butter or oil
• 1 cup Thinly sliced leeks
• 0.75 cup White wine
• 0.5 cup Heavy whipping cream
• 1 teaspoon Salt
• 4 pound Cockles, clams or mussels
• 1 cup Peas
• 0.25 cup Fresh tarragon leaves
• As required Pepper to taste
• 1 Zest ne small lemon, and a squeeze of its juice
• 0.5 cup Sour cream
• Note:a splash of pernod would be really good here
• Serve with crusty toasty bread and sprinkle with more fresh tarragon