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Ingredients

Directions

  • Heat oven to 450°. Place mussels in a large bowl of lightly salted cold water. Set aside.

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  • 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° 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.

  • 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.

  • Melt butter in a large, lidded pot over medium heat. Stir in shallots and sauté 3 minutes. Stir in garlic and sauté 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.

  • Garnish fries with additional parsley, if desired, and serve alongside mussels and cooking liquid.

Nutrition Facts

520 calories; 17 g total fat; 71 mg cholesterol; 813 mg sodium. 54 g carbohydrates; 29 g protein;

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