Mussels with Saffron potato puré

With Verdicchio



  • 500 g mussles
  • 80 g celery
  • 300 g onion, yellow or vidalia
  • 50 g butter
  • 2 garlic cloves
  • 1 tbsp. flour
  • 200 mL white wine
  • 3 tbsp. olive oil
  • 1/2 tbsp. salt

Potatoe purée

  • 500 g potatoes
  • 1/4 g powdered saffron (if you don’t have powder either crush in mortar and pestle, or steep in either 1/2tsp of water or neutral sprit like vodka.
  • tbsp. salt
  • 1 tbsp. salt for water bath.


  • 7 g parlsey
  • 25 g vidalia onion
  • 1 tsp. white balsamic
  • 1 tbsp. olive oil
  • 1 tbsp. water
  • 3 pinches salt


  • parley for garnish
  • edible flowers (optional)
  • a potatoe press is great to have to make a smooth purée


  • Water bath: Let mussels sit in a big tub of salted water in the fridge for 2-4 hours so they can release all the sediment


  • Chop 80gr celery and 300gr onion
  • In a large pot sauté celery and onion with 3tbs of olive oil & 0.5tbs salt. Cook on high heat for 5 minutes, then on low heat for 5 min. Stirring occasionally.
  • Add 50gr butter, 1tbs flour, and cook on medium heat for 1 min, then add 2dl white wine.
  • Strain the mussels and add them to the pot of the onion mixture.
  • Add 2 pressed garlic cloves to the mussels and give it a stir.
  • Steam mussels with a lid on, on medium-high heat for 10-12 min, stirring occasionally.
  • Remove the mussels from the pot, put 4dl of the onion mixture in blender. If there's any extra it can be disposed.
  • Blend the mixture with 0.25gr of saffron until smooth.

Saffron potatoe purée:

  • Peel & boil potatoes (in 1L of water with 1tsp of salt) on medium-high heat with the lid on, for 20-30 min (or until soft).
  • Once boiled, press the potatoes with a potatoe press directly into the warm onion & saffron mixture.


  • Chop the onion, then blend all the ingredients together.


  • Sprits dollops of the potatoe puré in a line. Dollops getting smaller as you move down the plate.
  • Add small dollops of the gremolata randomly around the potatoe purée.
  • Stand 5-7 mussels per person in the potatoe purée.
  • Decorate with edible-grade edible flowers petals such as carnations, nasturtiums, pansies, and top with fresh parsley.