Mussels with Roasted Potatoes

Mussels with Roasted Potatoes
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  • 3 tablespoons parsley
  • 4 large Yukon Gold or russet (baking) potatoes
  • ¼ teaspoon dried hot red pepper flakes
  • 2 pounds mussels (preferably cultivated)
  • 1 cup dry white wine
  • 1/3 cup shallot
  • ¾ cup water
  • + 3 more ingredients
    • 3 garlic cloves
    • 6 tablespoons extra-virgin olive oil
    • ½ tablespoon kosher salt

Preheat oven to 450°F. Halve potatoes lengthwise and trim a 1/4-inch-thick slice from side opposite cut side of each potato half to form 8 flat slabs (1/2 to 3/4 inch thick). Discard trimmings, then coat potato slabs with 2 tablespoons oil and sprinkle with all of salt. Arrange in 1 layer in a la...

View full recipe at Epicurious


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