Christopher Baker 
Hands-On Time
15 Mins
Total Time
40 Mins
Serves 4

How to Make It

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

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