Mussels with chorizo and cream

Preparation info
  • Serves


    • Difficulty


    • Ready in

      20 min

Appears in
One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About


  • 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.