Moules-frites (steamed mussels with oven fries)
Uncooked russet potato
1½ pound(s), cut lengthwise into 1⁄4-inch fries
2 Tbsp, divided
¼ cup(s), minced
3 medium clove(s), thinly sliced
⅔ cup(s), dry
Uncooked mussels in shells
2 pound(s), scrubbed and debearded
2 Tbsp, chopped (optional)
- Preheat oven to 450°F. Line large baking sheet with parchment paper. Rinse potatoes with cool water, then drain and pat dry. On prepared pan, toss potatoes with 1 tbsp oil to coat. Spread potatoes into even layer and sprinkle with salt. Bake, turning after 20 minutes, until golden brown, about 30 minutes total.
- Meanwhile, heat Dutch oven or large pot over medium. Add remaining 1 tbsp oil and swirl to coat pan. Add shallots and garlic and cook, stirring often, just until golden, about 3 minutes.
- Increase heat to medium-high. Add wine and thyme, then mussels. Cover and cook until shells open, 3 to 5 minutes. (Discard any unopened mussels.) Divide mussels and broth in pot among 4 bowls. Garnish with parsley (if using). Serve mussels with fries.
- Serving size: 8 oz mussels, about 1⁄4 cup broth, and 1 cup fries