This simple but elegant dish pairs flavorful steamed mussels with crispy oven fries.
Uncork an American chardonnay to sip alongside.
Bring a kettle of water to a boil.
Photo: Greg DuPree
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.
While whisking, drizzle in 2 tablespoons oil until blended.
Heat the remaining 1 tablespoon oil in a large pot over medium heat.
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.
Pull off any fibrous “beards” that might be pinched between the shells.
(Though the “beards” of most cultivated mussels are already removed.)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
