Mussels With Pesto and Garlic Oven Fries

Mussels With Pesto and Garlic Oven Fries
Christopher Baker

 

Mussels are fantastic for a quick meal because they cook in just a few minutes; stir pesto into the cooking liquid to create a fragrant, delicious broth.

Get the recipe.
Serves 4
preparation
15
minutes
cooking
40
minutes

Ingredients

2
pounds
russet potatoes (about 4 medium), cut into ¼-inch-thick sticks
4
garlic cloves, smashed
2
tablespoons
olive oil
kosher salt and black pepper
1
cup
dry white wine
2
pounds
mussels, scrubbed
1/2
cup
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.
Kate Merker and Sara Quessenberry
August 2010

Nutritional Information

  • Per Serving
  • Calories From Fat 235
  • 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
What does this mean? See Nutrition 101.