Mussels with chorizo and cream


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
Low heat


  • 1 large onion
  • 3 garlic cloves
  • 1 level tablespoon cornflour
  • 600 ml cream
  • 6 slices spicy chorizo
  • 150 ml white wine
  • 50 g butter
  • 3.5 kg mussels

1 flameproof casserole dish

1 chopping board


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.