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.
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