Adapted from Martha Stewart, this recipe for steamed mussels and oven fries is easy, slurpable, and so so delicious!
Be sure to offer spoons to slurp the delicious sauce! Serve fries with prepared mayonnaise or ketchup.
Cook Time:30 min
Total Time:60 min
Yield:4 servings 1x
For the Fries:
2 lb. potatoes (I used 4 medium-sized russets), halved and cut into 8-10 wedges each
6 T olive oil
For the Mussels:
2 T olive oil
1/4 c (1/2 stick, or 4 T) Unsalted Butter
4 Cloves Garlic
1 qt. Cherry Tomatoes
1 c Dry White Wine – whatever type you like
3 lb. Fresh Mussels (de-bearded and scrubbed)
Prepare the Fries
Preheat oven to 475F. Place a rimmed baking sheet in the oven to heat it up – this helps the fries crisp nicely.
In a large pot of generously salted water, place the potato wedges. Place pot over high heat. When it boils, turn heat down and simmer potato wedges 6-8 minutes. They should be just barely cooked through.
Drain potatoes and let stand about 10 minutes until they dry. Toss with 6 T olive oil, season with salt and pepper.
Carefully remove the hot rimmed sheetpan from oven, place seasoned potatoes on the sheet, and roast for 25 minutes, turning once. They should be nicely browned and crisp. If desired, season with extra salt.
Cook the Mussels
When the fries have about 10 minutes remaining in cooking time, using the same pot or a skillet, over Medium High heat, melt 2 T butter and remaining olive oil. Cook the garlic 1-2 minutes, just until fragrant.
Add the wine and tomatoes. Season lightly with salt and pepper. Simmer sauce about 3 minutes.
Add the mussels and cover to cook for 3-5 minutes. All of the mussels should be opened at this point – just discard any which are still tightly closed.
Transfer cooked mussels to serving bowls. Add the remaining 2 T butter to the sauce, stir in, and pour the sauce over the mussels. Garnish with parsley, if desired. Serve with fries.