Saffron mussels with potatoes and bread

Ingredients

For 1 serving

• Mussels350 g
• Potatoes150 g
• Shallot20 g
• White wine40 ml
• Saffronto taste
• Bread50 g
• Extra virgin olive oil10 g
• Parsleyto taste
• Black pepperto taste

Contains: gluten, shellfish, sulphites,

Method

1. Wash and peel the potatoes and cut them into cubes of about 1.5 cm; put them in cold water, bring to the boil and cook for 10 minutes, until tender. Drain.
2. Meanwhile scrub the mussels under running water and pull off the beards; discard any that are broken or open. Peel and chop the shallot and dissolve the saffron in half a glass of warm water.
3. Heat the oil in a wide pan over medium-low heat and soften the shallot for 2–3 minutes, until translucent.
4. Turn up the heat, add the mussels, the white wine and the saffron water, cover and cook for 4–5 minutes, shaking the pan, until they have all opened; discard any that stay closed.
5. Add the potatoes and warm them in the broth for 2 minutes, until they turn yellow. No salt is needed: the mussel juices are salty enough.
6. Finish with chopped parsley and a grind of black pepper and serve with the bread for the broth.