Mussels and Fries

Mussels and Fries
Makes 4
Prep 20 m
Cook 13 m
Bake 32 m



  1. 1 of 5 Heat oven to 450 degrees . Place mussels in a large bowl of lightly salted cold water. Set aside.
  2. 2 of 5 Peel potatoes and slice into 3 x 1/2-inch sticks. Toss with olive oil, 1/4 teaspoon of the salt and the pepper. Scatter in a single layer on a baking sheet and bake at 450 degrees for 17 minutes; flip potatoes and bake 15 more minutes or until they are browned. Remove from oven; toss with another 1/4 teaspoon of the salt while hot.
  3. 3 of 5 Meanwhile, debeard mussels by pulling off the seaweed-like string between the shells. Discard any open mussels. (If open, tap on the counter; if shell closes, you can keep it.) Place mussels in a new bowl.
  4. 4 of 5 Melt butter in a large, lidded pot over medium heat. Stir in shallots and saute 3 minutes. Stir in garlic and saute another 1 to 2 minutes. Add wine and remaining 1/4 teaspoon salt; bring to a simmer. Add mussels, cover and cook 6 to 8 minutes, or until shells have opened and mussels are cooked through. Stir in parsley. Discard any mussels that did not open.
  5. 5 of 5 Garnish fries with additional parsley, if desired, and serve alongside mussels and cooking liquid.
Nutrition Information for Mussels and Fries
Servings Per Recipe: 4
Per Serving: 71 mg chol., 5 g sat. fat, 54 g carb., 17 g Fat, total, 4 g fiber, 520 kcal cal., 29 g pro., 813 mg sodium