Rating: 5 stars
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This simple but elegant dish pairs flavorful steamed mussels with crispy oven fries. Uncork an American chardonnay to sip alongside.

EatingWell Magazine, November 2021

Gallery

Credit: Greg DuPree

Recipe Summary test

active:
30 mins
total:
35 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a large rimmed baking sheet in oven; preheat to 425°F. Bring a kettle of water to a boil.

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  • Place potato wedges in a medium bowl and cover with boiling water. Let stand for 5 minutes. Drain and pat dry. Toss with 1 tablespoon oil, 1/4 teaspoon ground pepper, salt and cayenne in the medium bowl. Spread the wedges in a single layer on the preheated pan. Bake, flipping once, until golden and crispy, 25 to 30 minutes.

  • Meanwhile, whisk egg yolk, 1 teaspoon parsley, lemon juice, 1/2 teaspoon shallot, mustard and the remaining 1/4 teaspoon pepper in a small bowl. While whisking, drizzle in 2 tablespoons oil until blended. Set aside.

  • Heat the remaining 1 tablespoon oil in a large pot over medium heat. Add leek and the remaining 1 tablespoon shallot; cook, stirring occasionally, until softened, about 5 minutes. Add mussels, wine and the remaining 1 tablespoon parsley. Cover and steam until the mussels open, 3 to 5 minutes. (Discard any that don't open.)

  • Transfer the mussels to a large serving bowl and top with scallions and crushed red pepper, if desired. Serve the mussels and potato wedges with the aioli for dipping.

Tip

How to Prep Mussels

1. Tap each mussel lightly and discard any that remain open or have broken shells.

2. Rinse well under cold running water and use a stiff brush to remove any barnacles or grit from the shells.

3. Pull off any fibrous "beards" that might be pinched between the shells. (Though the "beards" of most cultivated mussels are already removed.)

Nutrition Facts

3 oz. mussels, 1 cup frites & 2 Tbsp. aioli
603 calories; fat 33g; cholesterol 139mg; sodium 565mg; carbohydrates 44g; dietary fiber 3g; protein 16g; sugars 4g; niacin equivalents 3mg; saturated fat 5g; vitamin a iu 961IU; vitamin b6 1mg; potassium 1184mg.
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