Saffron Mussels with Potato Sticks

1hr 10m
Preparation/cooking time: ca. 30m + Bake: ca. 40m

For 4 people

Nutritional Information

Contains 412 Kcal


  • 1 onion, cut into quarters and then into thin strips
  • 1 tbsp. olive oil
  • 4 clove of garlic, cut into thin slices
  • 300 g leek, cut in half lengthways and then across into thin strips
  • 1 tbsp. thyme leaves
  • 1 sachet saffron
  • 2 dl white wine
  • 1.5 dl fish bouillon
  • 2 kg mussels
  • 1 dl cream
  • 1 kg waxy potatoes, cut into 1-cm-thick sticks
  • 1 tbsp. peanut oil
  • 0.75 tsp. salt

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  • 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.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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