Saffron mussels with baked French fries
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Cooking tools:
- Wide-bottomed pan
- Baking sheet
- Parchment paper
- Oven
- Mixing bowl
- Colander
- Chef's knife
- Cutting board
- Ladle
- Measuring cup
- Measuring spoon
- Stove
- Kitchen towel
- Serving bowl
- Spoon
- Tongs
- Whisk
- Slotted spoon
- Kitchen shears
Ingredients
- 1 dl cream
- 2 kg mussels (moules)
- 1 onions
- 4 garlic cloves
- 300 g leek
- 1 kg waxy potatoes
- 1 tbsp olive oil
- 1 tbsp peanut oil
- 1 tbsp thyme leaves
- 1 sachet saffron
- 1 ½ dl fish bouillon
- ¾ tsp salt
- 2 dl white wine
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