Roasted Mussels with Potato

Instructions

1. 1

   Preheat oven to 425°F. Toss cubed potatoes with 2 tablespoons olive oil, salt, and pepper on a large roasting pan. Spread in a single layer and roast for 20 minutes, stirring halfway through, until golden and tender.

   Tip: Cut potatoes evenly so they cook at the same rate.

2. 2

   While potatoes roast, melt 2 tablespoons butter with 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add minced shallots and cook for 2 minutes until softened.

3. 3

   Add sliced garlic and fresh thyme to the skillet, stirring constantly for 1 minute until fragrant, being careful not to burn the garlic.

   Tip: Low heat prevents garlic from turning bitter.

4. 4

   Pour in white wine and bring to a simmer, allowing it to reduce by half, about 3-4 minutes. This concentrates the flavors.

5. 5

   Add the roasted potatoes to the wine mixture, then nestle the cleaned mussels among the potatoes. Dot with remaining 2 tablespoons butter and cover the skillet with foil.

   Tip: Arrange mussels in a single layer for even cooking.

6. 6

   Transfer the skillet to the preheated oven and bake for 10-12 minutes until all mussel shells have opened wide. Discard any unopened mussels.

   Tip: Don't overcook or the mussels will become rubbery.

7. 7

   Remove from oven and drizzle with fresh lemon juice. Taste and adjust seasoning with additional salt and pepper if needed.

8. 8

   Transfer to serving bowls, distributing mussels, potatoes, and broth evenly. Garnish generously with fresh chopped parsley and serve immediately with crusty bread.

   Tip: Save the flavorful broth for dunking bread.