Pipi with aioli

Ingredients

½ tsp	Garlic cloves, finely chopped
16	Pipi (Main)
1 Tbsp	White wine
1 Tbsp	Fish stock
1	Lemon, for 1 tsp of zest
1 clove	Garlic
¼ tsp	Caster sugar
1 tsp	Dijon mustard
2	Eggs, yolks only
½ tsp	Salt
1	Lemon, juiced
250 ml	Olive oil
1	Cream

Directions

1. Heat a saucepan. Add the pipi then the chopped garlic, wine, stock and lemon.
2. Put a lid on and let it cook over a high heat for 3 minutes. Leave in the pan with the lid ajar while you make the aioli.
3. Put the garlic, mustard, sugar, salt, yolks and lemon in the bowl of a food processor.
4. Whizz for 1 minute then very slowly drizzle in the oil until the mixture thickens.
5. Taste for seasoning, then add enough cream to make a sauce which can then be drizzled over the pipi.