Categories Potato Shellfish Roast Quick & Easy Lunch Mussel White Wine Simmer Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 first-course or light-lunch servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F.
- 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.
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