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1 large russet potato, scrubbed and cut into wedges
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4 tablespoons extra-virgin olive oil, divided
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½ teaspoon ground pepper, divided
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¼ teaspoon salt
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¼ teaspoon cayenne pepper
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1 large egg yolk, pasteurized, if desired
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1 teaspoon minced fresh parsley plus 1 tablespoon, divided
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1 teaspoon lemon juice
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½ teaspoon minced shallot plus 1 tablespoon, divided
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½ teaspoon whole-grain mustard
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½ cup chopped leek
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2 pounds mussels, scrubbed and debearded (see Tip)
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¾ cup dry white wine, such as chardonnay or pinot grigio
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Sliced scallions & crushed red pepper for serving
Moules Frites
This simple but elegant dish pairs flavorful steamed mussels with crispy oven fries. Uncork an American chardonnay to sip alongside.
Nutrition Information
212
Calories
27g
Carbohydrates
28g
Protein
768mg
Potassium
7g
Fiber
10g
Sugar
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