Mussels with Oven Fries

Mussels with Oven Fries
Photo by Sang An

Ingredients

  • 4 Roma (plum) tomatoes, seeded and diced
  • 3 tablespoons olive oil
  • 1 cup dry white wine, such as Sauvignon Blanc
  • 4 tablespoons unsalted butter
  • ½ teaspoon black pepper
  • 2 cloves garlic, thinly sliced
  • 3 tablespoons olive oil
  • + 13 more ingredients
    • 2 pounds mussels, scrubbed
    • 2 leeks (white and light green parts), halved lengthwise and thinly sliced into half-moons
    • 3 russet potatoes (peeled, if desired)
    • 1 ½ teaspoons kosher salt
    • 2 cloves garlic, thinly sliced
    • 4 tablespoons unsalted butter
    • 2 leeks (white and light green parts), halved lengthwise and thinly sliced into half-moons
    • 1 cup dry white wine, such as Sauvignon Blanc
    • 3 russet potatoes (peeled, if desired)
    • ½ teaspoon black pepper
    • 2 pounds mussels, scrubbed
    • 4 Roma (plum) tomatoes, seeded and diced
    • 1 ½ teaspoons kosher salt

Heat oven to 400° F. Cut the potatoes into French fry-size strips. Place on a baking sheet. Drizzle with the oil, season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, and toss. Spread in a single layer. Roast until golden and crisp, 45 to 50 minutes. Meanwhile, melt the butter in ...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network