Mussels with Pesto Broth & Lemony Oven Fries

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0–0 Prep 5 min Cook 25 min Serves 2

When’s the last time you had mussels for dinner? They are inexpensive and so easy to cook! We simmered them in white wine and stirred in pesto at the end.

Cooking spray 1 medium Yukon gold potato (about 8 oz) ¾ tsp salt, divided 1 tsp finely grated lemon zest ⅛ tsp black pepper 2 lb mussels ½ cup dry white wine ¼ cup pesto 1. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.

2. Cut the potatoes into ½-inch thick slices; cut the slices into ½-inch thick sticks. Spread the fries on the prepared baking pan in a single layer. Coat with cooking spray. Bake for 20 minutes, sprinkle with ½ tsp of the salt and the pepper. Toss and bake until browned, 5 minutes longer. Remove from the oven and sprinkle with the lemon zest.

3. Meanwhile, in a large pot, add the mussels, wine, and ¼ cup water and bring to a boil, stirring occasionally. Reduce the heat and simmer, covered, until the mussels open, 4 to 5 minutes. Discard any mussels that do not open.

4. Transfer the mussels to 2 bowls; stir the pesto and remaining ¼ tsp salt into the liquid in the pot, and spoon over the mussels. Serve with fries.

Per serving (about 34 mussels, 24 fries, and ¾ cup broth) 000 Cal, 0 g Total Fat, 0 g Sat Fat, 000 mg Sod, 00 g Total Carb, 0 g Sugar, 0 g Fib, 00 g Prot.

TEST KITCHEN TIP

Most mussels at the market today are farmed, so there’s very little prep involved. Before adding them to the pot, give them a rinse to remove any outer grit and discard any that are cracked.