Garlic cockles

24 cockles, live in the shell 1D4 cup white wine 1 tsp whole peppercorns 2-3 parsley stalks 1 small onion, roughly chopped 1D4 cup butter, room temperature 2 cloves garlic, blanched, peeled and finely chopped handful parsley leaves, chopped 3 tbsps Parmesan cheese, grated pinch white pepper 1D4 cup dry breadcrumbs
Wash the cockles and place in a pot with the wine, peppercorns, parsley stalks, onion and a splash of cold water. Cover, bring to the boil then hover over the pot, removing cockles as they open. Remove and discard the top shells. Heat the oven grill. In a bowl, stir the butter, garlic, parsley, cheese and pepper into a smooth paste. Use a table knife to smear some of the mixture over the cockles, then sprinkle with the breadcrumbs. Grill until golden brown, allow to cool slightly and serve.
Serves 4