Original mussel salad

Ingredients (nutrition)

• 1 lb new potatoes
• 2 lb black mussels
• 1 thinly sliced onion
• 6 fl oz dry white wine
• 2 bay leaves
• 2 sprigs of fresh thyme
• pinch of saffron threads
• 4 tablespoons sour cream
• salt and ground black pepper to taste
• 2 teaspoons chopped fresh parsley

Cooking Instructions

1. Put the potatoes in a pot of lightly salted water and bring to boil.
2. Reduce the heat and simmer the potatoes until tender. Drain and set aside to cool.
3. Clean the mussels with a stiff brush and pull out the hairy beards.
4. Put the onion, wine, bay leaves, thyme and the mussels in a saucepan. Cover and cook over a high heat, stirring occasionally, for 5 minutes until the mussels start to open.
5. Remove the mussels from the pan as they open.
6. Reserve 4fl oz of the mussel cooking liquid and strain. While it is still warm, stir in the saffron.
7. Whisk in the sour cream and season salt and pepper to taste.
8. Cut the potatoes into quarters.
9. Take out the mussels the shells.
10. Combine the potatoes, mussels and the saffron dressing in a large mixing bowl.
11. Sprinkle with the parsley and serve immediately.

Servings: 4

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