Mussels With Pesto and Garlic Oven Fries

By DenaK

Ingredients

• 2 pounds russet potatoes (about 4 medium), cut into 1/4-inch-thick sticks
• 4 garlic cloves, smashed
• 2 tablespoons olive oil
• kosher salt and black pepper
• 1 cup dry white wine
• 2 pounds mussels, scrubbed
• 1/2 cup pesto

Preparation

Step 1

Directions

Heat oven to 425° F. On a rimmed baking sheet, toss the potatoes, garlic, oil, ¾ teaspoon salt, and ¼ teaspoon pepper.

Roast the potatoes, turning once, until golden brown and crisp, 30 to 35 minutes.

When the potatoes have 5 minutes left to cook, bring the wine to a boil in a large pot.

Add the mussels and simmer, covered, until they open, 3 to 4 minutes.

Mix the pesto into the cooking liquid. Serve with the oven fries.