Mussels with Saffron potato puré

Instructions

1. 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

Mussels

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

Saffron potatoe purée:

1. 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).
2. Once boiled, press the potatoes with a potatoe press directly into the warm onion & saffron mixture.

Gremolata

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

Plating

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