- 0.75 tsp. salt
- 1 tbsp. olive oil
- 1 tbsp. peanut oil
- 2 dl white wine
- 1 dl cream
- 1 tbsp. thyme leaves
- 1 sachet saffron
- 2 kg mussels
- 1 onion, cut into quarters and then into thin strips
- 4 clove of garlic, cut into thin slices
- 300 g leek, cut in half lengthways and then across into thin strips
- 1.5 dl fish bouillon
- 1 kg waxy potatoes, cut into 1-cm-thick sticks
Heat the oil in a wide-bottomed pan. Sauté the onion and remaining ingredients with the thyme for approx. 5 mins. Stir in the saffron. Pour in the wine and stock, bring to the boil, reduce to approx. half the amount. Brush the mussels well under running water, remove the beard, discard any mussels that are already open. Simmer the mussels, covered, in the stock for approx. 5 mins. over a low heat until they open. Discard any mussels that have not opened – these are inedible. Add the cream, heat gently.
Place the potatoes in a bowl, stir in the oil, arrange on an oven tray lined with baking paper.
Bake for approx. 20 mins. in the centre of an oven preheated to 220°C. Remove the tray, turn the sticks and bake for about another 20 mins. Salt the potato sticks shortly before serving and serve as an accompaniment to the saffron mussels.
- Shellfish / Seafood
- 1h 10 Preparation/cooking time: ca. 30m + Bake: ca. 40m
- Servings For 4 people
- Nutrition 412 Kcal