Mussels With Pesto and Garlic Oven Fries

mussels-pesto
Photo by Christopher Baker

 

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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 618 calories
    • Calories 235 calories from fat
    • Fat 26 g
    • Sat Fat 6 g
    • Cholesterol 74 mg
    • Sodium 1,260 mg
    • Protein 38 g
    • Carbohydrate 53 g
    • Sugar 2 g
    • Fiber 4 g
    • Iron 12 mg
    • Calcium 317 mg
  • August 2010

Ingredients

  1. Check 2pounds russet potatoes (about 4 medium), cut into ¼-inch-thick sticks
  2. Check 4 garlic cloves, smashed
  3. Check 2tablespoons olive oil
  4. Check kosher salt and black pepper
  5. Check 1cup dry white wine
  6. Check 2pounds mussels, scrubbed
  7. Check 1/2cup pesto

Directions

  1. Heat oven to 425° F. On a rimmed baking sheet, toss the potatoes, garlic, oil, ¾ teaspoon salt, and ¼ teaspoon pepper.
  2. Roast the potatoes, turning once, until golden brown and crisp, 30 to 35 minutes.
  3. When the potatoes have 5 minutes left to cook, bring the wine to a boil in a large pot.
  4. Add the mussels and simmer, covered, until they open, 3 to 4 minutes.
  5. Mix the pesto into the cooking liquid. Serve with the oven fries.