Mussels with Roasted Potatoes Recipe

Name: Mussels with Roasted Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large Yukon Gold or russet (baking) potatoes (2 pounds total); 6 tablespoons extra-virgin olive oil; 1/2 tablespoon kosher salt; 1/3 cup finely chopped shallot; 3 garlic cloves, minced; Rounded 1/4 teaspoon dried hot red pepper flakes; 1 cup dry white wine; 3/4 cup water; 2 pounds mussels (preferably cultivated), scrubbed well and beards removed; 3 tablespoons chopped fresh parsley

Servings: persons

4 large Yukon Gold or russet (baking) potatoes (2 pounds total)
6 tablespoons extra-virgin olive oil
1/2 tablespoon kosher salt
1/3 cup finely chopped shallot
3 garlic cloves, minced
Rounded 1/4 teaspoon dried hot red pepper flakes
1 cup dry white wine
3/4 cup water
2 pounds mussels (preferably cultivated), scrubbed well and beards removed
3 tablespoons chopped fresh parsley

1
Preheat oven to 450F.
2
Halve potatoes lengthwise and trim a 1/4-inch-thick slice from side opposite cut side of each potato half to form 8 flat slabs (1/2 to 3/4 inch thick).
3
Discard trimmings, then coat potato slabs with 2 tablespoons oil and sprinkle with all of salt.
4
Arrange in 1 layer in a large shallow baking pan (1 inch deep) and roast in middle of oven, turning over once halfway through roasting, until golden brown and tender, 25 to 30 minutes total.
5
Shortly before potatoes are done, cook shallot, garlic, and red pepper flakes in 2 tablespoons oil in a deep 12-inch heavy skillet over moderate heat, stirring, until softened, about 3 minutes.
6
Add wine and water and bring to a simmer.
7
Add mussels and cook, covered, over moderately high heat until they just open wide, checking frequently after 3 minutes and transferring opened mussels to a bowl.
8
Discard any mussels that remain unopened after 6 minutes.
9
Whisk parsley and remaining 2 tablespoons oil into mussel broth and season with salt and pepper.
10
Divide potatoes among 4 shallow bowls and top with mussels and broth.

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 large Yukon Gold or russet (baking) potatoes (2 pounds total), 6 tablespoons extra-virgin olive oil, 1/2 tablespoon kosher salt, 1/3 cup finely chopped shallot, and more.

Yes, Mussels with Roasted Potatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mussels with Roasted Potatoes

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