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Categories:Viewed: 57 - Published at: 9 years ago
Ingredients
- 4 large Yukon Gold or russet (baking) potatoes (2 pounds total)
- 6 tablespoons extra-virgin olive oil
- 1/2 tablespoon kosher salt
- 1/3 cup finely chopped shallot
- 3 garlic cloves, minced
- Rounded 1/4 teaspoon dried hot red pepper flakes
- 1 cup dry white wine
- 3/4 cup water
- 2 pounds mussels (preferably cultivated), scrubbed well and beards removed
- 3 tablespoons chopped fresh parsley
Method
- Preheat oven to 450F.
- 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 large shallow baking pan (1 inch deep) and roast in middle of oven, turning over once halfway through roasting, until golden brown and tender, 25 to 30 minutes total.
- Shortly before potatoes are done, cook shallot, garlic, and red pepper flakes in 2 tablespoons oil in a deep 12-inch heavy skillet over moderate heat, stirring, until softened, about 3 minutes.
- Add wine and water and bring to a simmer.
- Add mussels and cook, covered, over moderately high heat until they just open wide, checking frequently after 3 minutes and transferring opened mussels to a bowl.
- Discard any mussels that remain unopened after 6 minutes.
- Whisk parsley and remaining 2 tablespoons oil into mussel broth and season with salt and pepper.
- Divide potatoes among 4 shallow bowls and top with mussels and broth.
