Mussels with Oven Fries

Mussels with Oven Fries
Photo by Sang An

Ingredients

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

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

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