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Photo: Greg DuPree
Active Time:30 minsTotal Time:35 minsServings:2Jump to Nutrition Facts
Active Time:30 minsTotal Time:35 minsServings:2
Active Time:30 mins
Active Time:
30 mins
Total Time:35 mins
Total Time:
35 mins
Servings:2
Servings:
2
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1largerusset potato, scrubbed and cut into wedges4tablespoonsextra-virgin olive oil, divided½teaspoonground pepper, divided¼teaspoonsalt¼teaspooncayenne pepper1large egg yolk, pasteurized, if desired1teaspoonminced fresh parsley plus 1 tablespoon, divided1teaspoonlemon juice½teaspoonminced shallot plus 1 tablespoon, divided½teaspoonwhole-grain mustard½cupchopped leek2poundsmussels, scrubbed and debearded (see Tip)¾cupdry white wine, such as chardonnay or pinot grigioSliced scallions & crushed red pepper for serving
Cook Mode(Keep screen awake)
Ingredients
1largerusset potato, scrubbed and cut into wedges
4tablespoonsextra-virgin olive oil, divided
½teaspoonground pepper, divided
¼teaspoonsalt
¼teaspooncayenne pepper
1large egg yolk, pasteurized, if desired
1teaspoonminced fresh parsley plus 1 tablespoon, divided
1teaspoonlemon juice
½teaspoonminced shallot plus 1 tablespoon, divided
½teaspoonwhole-grain mustard
½cupchopped leek
2poundsmussels, scrubbed and debearded (see Tip)
¾cupdry white wine, such as chardonnay or pinot grigio
Sliced scallions & crushed red pepper for serving
DirectionsPlace a large rimmed baking sheet in oven; preheat to 425°F. Bring a kettle of water to a boil.Place potato wedges in a medium bowl and cover with boiling water. Let stand for 5 minutes. Drain and pat dry. Toss with 1 tablespoon oil, 1/4 teaspoon ground pepper, salt and cayenne in the medium bowl. Spread the wedges in a single layer on the preheated pan. Bake, flipping once, until golden and crispy, 25 to 30 minutes.Meanwhile, whisk egg yolk, 1 teaspoon parsley, lemon juice, 1/2 teaspoon shallot, mustard and the remaining 1/4 teaspoon pepper in a small bowl. While whisking, drizzle in 2 tablespoons oil until blended. Set aside.Heat the remaining 1 tablespoon oil in a large pot over medium heat. Add leek and the remaining 1 tablespoon shallot; cook, stirring occasionally, until softened, about 5 minutes. Add mussels, wine and the remaining 1 tablespoon parsley. Cover and steam until the mussels open, 3 to 5 minutes. (Discard any that don’t open.)Transfer the mussels to a large serving bowl and top with scallions and crushed red pepper, if desired. Serve the mussels and potato wedges with the aioli for dipping.TipHow to Prep Mussels1. Tap each mussel lightly and discard any that remain open or have broken shells.2. Rinse well under cold running water and use a stiff brush to remove any barnacles or grit from the shells.3. Pull off any fibrous “beards” that might be pinched between the shells. (Though the “beards” of most cultivated mussels are already removed.)Originally appeared: EatingWell Magazine, November 2021
Directions
Place a large rimmed baking sheet in oven; preheat to 425°F. Bring a kettle of water to a boil.Place potato wedges in a medium bowl and cover with boiling water. Let stand for 5 minutes. Drain and pat dry. Toss with 1 tablespoon oil, 1/4 teaspoon ground pepper, salt and cayenne in the medium bowl. Spread the wedges in a single layer on the preheated pan. Bake, flipping once, until golden and crispy, 25 to 30 minutes.Meanwhile, whisk egg yolk, 1 teaspoon parsley, lemon juice, 1/2 teaspoon shallot, mustard and the remaining 1/4 teaspoon pepper in a small bowl. While whisking, drizzle in 2 tablespoons oil until blended. Set aside.Heat the remaining 1 tablespoon oil in a large pot over medium heat. Add leek and the remaining 1 tablespoon shallot; cook, stirring occasionally, until softened, about 5 minutes. Add mussels, wine and the remaining 1 tablespoon parsley. Cover and steam until the mussels open, 3 to 5 minutes. (Discard any that don’t open.)Transfer the mussels to a large serving bowl and top with scallions and crushed red pepper, if desired. Serve the mussels and potato wedges with the aioli for dipping.TipHow to Prep Mussels1. Tap each mussel lightly and discard any that remain open or have broken shells.2. Rinse well under cold running water and use a stiff brush to remove any barnacles or grit from the shells.3. Pull off any fibrous “beards” that might be pinched between the shells. (Though the “beards” of most cultivated mussels are already removed.)
Place a large rimmed baking sheet in oven; preheat to 425°F. Bring a kettle of water to a boil.
Place potato wedges in a medium bowl and cover with boiling water. Let stand for 5 minutes. Drain and pat dry. Toss with 1 tablespoon oil, 1/4 teaspoon ground pepper, salt and cayenne in the medium bowl. Spread the wedges in a single layer on the preheated pan. Bake, flipping once, until golden and crispy, 25 to 30 minutes.
Meanwhile, whisk egg yolk, 1 teaspoon parsley, lemon juice, 1/2 teaspoon shallot, mustard and the remaining 1/4 teaspoon pepper in a small bowl. While whisking, drizzle in 2 tablespoons oil until blended. Set aside.
Heat the remaining 1 tablespoon oil in a large pot over medium heat. Add leek and the remaining 1 tablespoon shallot; cook, stirring occasionally, until softened, about 5 minutes. Add mussels, wine and the remaining 1 tablespoon parsley. Cover and steam until the mussels open, 3 to 5 minutes. (Discard any that don’t open.)
Transfer the mussels to a large serving bowl and top with scallions and crushed red pepper, if desired. Serve the mussels and potato wedges with the aioli for dipping.
Tip
How to Prep Mussels
Tap each mussel lightly and discard any that remain open or have broken shells.
Rinse well under cold running water and use a stiff brush to remove any barnacles or grit from the shells.
Pull off any fibrous “beards” that might be pinched between the shells. (Though the “beards” of most cultivated mussels are already removed.)
Originally appeared: EatingWell Magazine, November 2021
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Nutrition Facts(per serving)603Calories33gFat44gCarbs16gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
