2 leeks (white and light green parts), halved lengthwise and thinly sliced into half-moons
1 cup dry white wine, such as Sauvignon Blanc
4 Roma (plum) tomatoes, seeded and diced
2 pounds mussels, scrubbed
Calories from fat 42%
Sat fat 10g
How to Make It
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.
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