Mussels With Oven Fries

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Photo by Sang An
Mussels With Oven Fries 3.1 14 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 574 calories
    • Calories 42 calories from fat
    • Fat 27 g
    • Sat Fat 10 g
    • Cholesterol 94 mg
    • Sodium 1,374 mg
    • Protein 31 g
    • Carbohydrate 42 g
    • Sugar 3 g
    • Fiber 3 g

Heat oven to 400° F.Cut the potatoes into French fry–size strips. Place on a baking sheet. Drizzle with the oil, season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, and toss. Spread in a single layer. Roast until golden and crisp, 45 to 50 minutes.Meanwhile, melt the butter in a large pot over medium heat. Add the garlic and cook for 1 minute. Add the leeks and cook until softened, 4 to 5 minutes. Add the wine, tomatoes, and the remaining salt and pepper. Bring to a boil. Cook for 2 minutes. Add the mussels, cover, and cook until they open, about 3 minutes. Discard any mussels that remain closed.Divide the mussels and cooking liquid among individual bowls. Serve with the fries and an extra bowl for the discarded shells.  

Ingredients

  1. Check 3 russet potatoes (peeled, if desired)
  2. Check 3 tablespoons olive oil
  3. Check 1 1/2 teaspoons kosher salt
  4. Check 1/2 teaspoon black pepper
  5. Check 4 tablespoons unsalted butter
  6. Check 2 cloves garlic, thinly sliced
  7. Check 2 leeks (white and light green parts), halved lengthwise and thinly sliced into half-moons
  8. Check 1 cup dry white wine, such as Sauvignon Blanc
  9. Check 4 Roma (plum) tomatoes, seeded and diced
  10. Check 2 pounds mussels, scrubbed

Directions

  1. Heat oven to 400° F.
  2. Cut the potatoes into French fry–size strips. Place on a baking sheet. Drizzle with the oil, season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, and toss. Spread in a single layer. Roast until golden and crisp, 45 to 50 minutes.
  3. Meanwhile, melt the butter in a large pot over medium heat. Add the garlic and cook for 1 minute. Add the leeks and cook until softened, 4 to 5 minutes. Add the wine, tomatoes, and the remaining salt and pepper. Bring to a boil. Cook for 2 minutes. Add the mussels, cover, and cook until they open, about 3 minutes. Discard any mussels that remain closed.
  4. Divide the mussels and cooking liquid among individual bowls. Serve with the fries and an extra bowl for the discarded shells.