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1
For the oven fries: Preheat oven to 450 degrees F and line a sheet pan with parchment.
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2
Wash, peel and cut potatoes into large wedges.
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3
Toss wedges in olive oil, salt and pepper.
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4
Arrange in a single layer on prepared sheet pan, keeping sweet potatoes off to one side.
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5
Bake 10-15 minutes until the sweet potatoes are browned.
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6
Remove sweet potatoes, set aside, flip over the other wedges and return to the oven for another 5-10 minutes, or until brown and crisped on both sides.
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7
Remove pan from oven, return sweet potatoes onto the hot pan to warm them back up while the other wedges cool a bit.
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8
For the mussels: While the potatoes are in the oven, heat a large pot over medium heat; add olive oil.
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9
When oil heats and begins to shimmer, add sliced shallots and cook until translucent, about 3-4 minutes.
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10
Add the mussels, toss and cook for about a minute.
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11
Pour beer over the mussels, stir and release any browned bits from the bottom of the pan.
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12
Bring to a boil, cover and cook 4-5 minutes.
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13
Mussels should now be opened; use a slotted spoon to remove them and set aside.
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14
Add in the minced garlic, increase heat to a rapid boil.
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15
Reduce liquids by half, add the lemon juice and swirl in the butter.
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16
Reduce heat to low, add back to the pot the mussels along with the minced parsley, stir to coat.
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17
Taste the broth and season with salt and pepper if needed.
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18
Keep warm until the fries are ready.
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19
Serve with lemon wedges and crusty bread for dipping.
