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Mussels With Pesto and Garlic Oven Fries

Mussels With Pesto and Garlic Oven Fries
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Serves 4| Hands-On Time: | Total Time:



  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.
By August, 2010

Nutritional Information

  • Per Serving
  • Calories 618Calories From Fat 235
  • Fat 26g
  • Sat Fat 6g
  • Cholesterol 74mg
  • Sodium 1,260mg
  • Protein 38g
  • Carbohydrate 53g
  • Sugar 2g
  • Fiber 4g
  • Iron 12mg
  • Calcium 317mg
What does this mean? See Nutrition 101 .

Quick Tip

To easily remove the skin from a garlic clove, slice off the end, place the clove on a cutting board, cover it with the flat of a chef’s knife, and whack the knife. The loosened skin will lift off.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.