Mussels with chorizo and cream

• 1 large onion
• 3 garlic cloves
• 1 level tablespoon cornflour

Peel and finely chop the onions and garlic.

Blend the cornflour into the cream.

Sauté the slices of chorizo in a large flameproof casserole dish.

Add the white wine, garlic and onion, then the butter.

Add the mussels, cover the dish and cook over low heat for 5 minutes. Add the cream, uncover the pan and cook, stirring, for another 5 minutes.