Mussels with Oven Fries

Name: Mussels with Oven Fries
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1 teaspoons black pepper; 237 milliliters dry white wine, such as Sauvignon Blanc; 2 cloves garlic, thinly sliced; 2 teaspoons kosher salt; 2 leeks (white and light green parts), halved lengthwise and thinly sliced into half-moons; 907 grams mussels, scrubbed; 3 Tbsps olive oil; 4 Roma (plum) tomatoes, seeded and diced; 3 russet potatoes (peeled, if desired); 4 Tbsps unsalted butter

Mussels with Oven Fries might be just the American recipe you are searching for. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 509 calories, 19g of protein, and 25g of fat. From preparation to the plate, this recipe takes approximately 40 minutes. A mixture of pepper, butter, roma tomatoes, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free and pescatarian diet. Only a few people really liked this hor d'oeuvre.

Instructions

Heat oven to 400 F.

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Oven

Cut the potatoes into French fry-size strips.

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Potato

Place on a baking sheet.

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Baking Sheet

Drizzle with the oil, season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, and toss.

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Pepper

Salt

Cooking Oil

Spread in a single layer. Roast until golden and crisp, 45 to 50 minutes. Meanwhile, melt the butter in a large pot over medium heat.

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Butter

Spread

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Pot

Add the garlic and cook for 1 minute.

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Garlic

Add the leeks and cook until softened, 4 to 5 minutes.

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Leek

Add the wine, tomatoes, and the remaining salt and pepper. Bring to a boil. Cook for 2 minutes.

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Salt And Pepper

Tomato

Wine

Add the mussels, cover, and cook until they open, about 3 minutes. Discard any mussels that remain closed. Divide the mussels and cooking liquid among individual bowls.

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Mussels

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Bowl

Serve with the fries and an extra bowl for the discarded shells.Tip: Refrigerate the mussels as soon as you get home from the store. If you can't cook them that night, remove the packaging, transfer them to a bowl, cover with a damp cloth, and keep in the refrigerator for no more than 24 hours.

Ingredients you will need

Mussels

Pasta Shells

French Fries

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Bowl

Equipment

Ingredients

Servings:

1teaspoons

black pepper 237milliliters

dry white wine, such as Sauvignon Blanc 2cloves

garlic, thinly sliced 2teaspoons

kosher salt 2

leeks (white and light green parts), halved lengthwise and thinly sliced into half-moons 907grams

mussels, scrubbed 3Tbsps

olive oil 4

Roma (plum) tomatoes, seeded and diced 3

russet potatoes (peeled, if desired)4Tbsps

unsalted butter

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hanna Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.