Mussels with Roasted Potatoes
Ingredients
- 1 cup dry white wine
- 1/2 tablespoon kosher salt
- 1/3 cup finely chopped shallot
- 2 pounds mussels (preferably cultivated), scrubbed well and beards removed
- 3 garlic cloves, minced
- 3 tablespoons chopped fresh parsley
- 3/4 cup water
- 4 large Yukon Gold or russet (baking) potatoes (2 pounds total)
- 6 tablespoons extra virgin olive oil
- Rounded 1/4 teaspoon dried hot red pepper flakes
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