Musselsalade with saffrondressing
750 gr opperdoezer ronde (or other new potato)
2 kg mussels
170 ml dry white wine
1 small onion, diced
2 sprigs of thyme
2 bayleaves
1 sniff of saffron
125 ml sour cream
1 T chopped flat parsley
Boil potatoes (opperdoezer ronde) for 20 minutes untill cooked. Let cool down. Cut in half of quarter.
Saute onion with thyme and bayleaves in some butter or olive oil until tender and fragrant. Add wine. Bring to the boil, add cleaned mussels and cook for 5 minutes until cooked. (what else :D)
Save and sieve 80 ml of the cooking liquid. Add the saffron and let it cool down. Gently stir in the sour cream. Add salt, crushed pepper and the chopped flat parsley. And at this point, of course your sour cream will change into a thin soup, much unlike the picture in the cookbook. Arrrrrhhhhggggggg. I hate that. The recipe is just a lie!
Anyway, mix the potatoes, the mussels and the dressing.
And it is still okay, but I wont' make it again. I think.