 |
Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 1 |
|
Ingredients:
3 russet potatoes (peeled, if desired) |
3 tablespoons olive oil |
1 1/2 teaspoons kosher salt |
1/2 teaspoon black pepper |
4 tablespoons unsalted butter |
2 cloves garlic, thinly sliced |
2 leeks (white and light green parts), halved lengthwise and thinly sliced into half-moons |
1 cup dry white wine, such as sauvignon blanc |
4 roma (plum) tomatoes, seeded and diced |
2 pounds mussels, scrubbed |
Directions:
1. Heat oven to 400° F. Cut the potatoes into French fry-size strips. Place on a baking sheet. Drizzle with the oil, season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, and toss. 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. Add the garlic and cook for 1 minute. Add the leeks and cook until softened, 4 to 5 minutes. Add the wine, tomatoes, and the remaining salt and pepper. Bring to a boil. Cook for 2 minutes. 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. 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.
|
|