Cockles with St. Agur Cheese and Horseradish Leeks, a recipe from Pierre Gagnaire on Gourmetpedia

Ingredients

• - 120 g Saint Agur cheese
• - 3 kg cockles, well cleaned and sand disgorged
• - 3 shallots, finely cut
• - 60 g butter
• - white wine
• - 2 sprigs of thyme
• - 1 bay leaf
• - 1 Tbsp. chive, finely chopped
• - Salt / Espelette chili
• - 600 g leeks, white part only, well cleaned
• - 30 ml / 2 Tbsp. olive oil
• - 50 ml / 1/5 cup water
• - 30 g grated fresh horseradish