for 4 person

Mussels

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

Potatoes

1 kg	waxy potato, cut into fries approx. 1 cm thick
1 tbsp	peanut oil
¾ tsp	salt

How it's done

Mussels

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.

Potatoes

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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