BROTHY MUSSELS WITH OVEN FRIES

Brothy Mussels with Oven Fries image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 9

1 pound small fingerling potatoes, quartered lengthwise
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
2 tablespoons unsalted butter
2 cloves garlic, thinly sliced (1 1/2 tablespoons)
1 pint cherry tomatoes, quartered
1/2 cup dry white wine, such as Sauvignon Blanc
1 1/2 pounds mussels, scrubbed
Chopped flat-leaf parsley and mayonnaise, for serving

Steps:

Preheat oven to 475 degrees, with a rimmed baking sheet on center rack. In a pot, cover potatoes with 2 inches of water; season with salt. Bring to a boil, then reduce heat and simmer until just cooked through, 6 to 8 minutes. Drain; let stand until dry, 10 minutes. Toss with 3 tablespoons oil; season with salt and pepper. Carefully transfer, cut-side down, to baking sheet and roast, flipping once, until crisp, 20 to 25 minutes. Season with salt.
Meanwhile, return pot to medium-high heat; swirl in 1 tablespoon butter and remaining oil. Add garlic; cook until golden, 1 to 2 minutes. Stir in tomatoes and wine; season with salt and pepper. Simmer until reduced slightly, 3 minutes. Stir in mussels, cover, and cook until all have opened (discard any that haven't), 3 to 5 minutes. Transfer mussels to a bowl with a slotted spoon; stir remaining butter into broth. Pour sauce over mussels and sprinkle with parsley. Serve with oven fries and mayonnaise.