Mussels with Roasted Potatoes

Ingredients

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

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