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Creamy mussel and corn soup

Under R200  Serves 4 Preparation time: 15 minutes  Cooking time: 30 minutes

 2 tablespoons garlic butter
 125ml white wine
 1kg half-shell mussels, defrosted
 15ml olive oil
 1 red pepper, chopped
 1 chilli, seeded and chopped
 5ml flour
 250g frozen corn kernels
 about 500ml quality stock
 250ml cream
 60ml fresh coriander or parsley

Bring the garlic

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