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Mussels With Pesto and Garlic Oven Fries


Prep time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Yield: 4 servings


2 pounds russet potatoes (about 4 medium) cut into 1/4 inch thick sticks
Kosher salt and black pepper
1 cup dry white wine
2 pounds mussels, scrubbed


1) Heat oven to 425F. On a rimmed baking sheet, toss the potatoes, Garlic Festival Fire Roasted Garlic Oil, 3/4 teaspoon salt and 1/4 teaspoon pepper.
2) Roast the potatoes, turning once, until golden brown and crisp (30-35 minutes).
3) When the potatoes have 5 minutes left to cook, bring the wine to a boil in a large pot.
4) Add the mussels and simmer, covered, until they open (3-4 minutes).
5) Mix the Garlic Festival Garlic Pesto into the cooking liquid Serve with the oven fries.

Fire Roasted Garlic Oil
Fire Roasted Garlic Oil
Average Rating 1 Review(s)
Price: $8.99
Garlic Festival Foods Garlic Pesto
Garlic Festival Foods Garlic Pesto
Average Rating 2 Review(s)
Price: $7.99
Garlic Festival Foods Garlic Pesto Case
Garlic Festival Foods Garlic Pesto Case
Price: $95.88
On sale: $76.88 On Sale

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