Rating: 3.5 stars
28 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 8
  • 2 star values: 5
  • 1 star values: 3
Kate Merker and Sara Quessenberry

Gallery

Credit: Christopher Baker

Recipe Summary

hands-on:
15 mins
total:
40 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 425° F. On a rimmed baking sheet, toss the potatoes, garlic, oil, ¾ teaspoon salt, and ¼ teaspoon pepper.

    Advertisement
  • Roast the potatoes, turning once, until golden brown and crisp, 30 to 35 minutes.

  • When the potatoes have 5 minutes left to cook, bring the wine to a boil in a large pot.

  • Add the mussels and simmer, covered, until they open, 3 to 4 minutes.

  • Mix the pesto into the cooking liquid. Serve with the oven fries.

Nutrition Facts

618 calories; fat 26g; saturated fat 6g; cholesterol 74mg; sodium 1260mg; protein 38g; carbohydrates 53g; sugars 2g; fiber 4g; iron 12mg; calcium 317mg.
Advertisement