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
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).