Saffron mussels with baked French fries

Saffron mussels with baked French fries

Total: 1 hr 10 Min. | Active: 30 Min.
gluten-free, Low Carb
Nutritional value / people: 412 kcal


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1tbsp olive oil
1 onion, quartered, thinly sliced
4 garlic cloves, very thinly sliced
300g leek, halved lengthwise, thinly sliced crosswise
1tbsp thyme leaf
1sachet saffron
2dl white wine
1 ½dl fish bouillon
2kg mussels (moules)
1dl cream


1kg waxy potato, cut into fries approx. 1 cm thick
1tbsp peanut oil
¾tsp salt
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How it's done


Heat the oil in a wide-bottomed pan. Sauté the onion and all the other ingredients up to and including 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. Scrub the mussels under running water, remove the beard, discard any mussels that are already open. Cover and simmer the mussels 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, add the oil, spread onto a baking 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 fries and bake for a further 20 mins. Salt the fries shortly before serving and serve alongside the saffron mussels.

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