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Mussels with Idaho Potatoes and Parsley

INGREDIENTS:4 Idaho 80 potatoes, washed
20 oz. white wine
1 bunch flat parsley, cleaned and rough-chopped
1 Tbsp. fresh-picked thyme
1 small white onion, diced
3 cloves garlic, diced fine
4 Tbsp. butter
10 lbs. Prince Edward Island mussels, washed
to taste, salt and pepper
3 eggs
2 Tbsp. water
1-2 oz. olive oil
as needed, flourDIRECTIONS:Boil or steam potatoes until slightly undercooked in center. Let cool, then peel skin with a small knife. Slice potatoes across, about ½ inch thick. Set aside. In a large bowl, whisk eggs together with water and about ½ cup chopped parsley with some salt and pepper. Dredge potato slices in flour. Add potatoes to the egg mix and set aside. In a nonstick pan, over medium-high heat, add some of the olive oil and add potato slices two at a time, making sure they are well-coated with egg. Pan fry until golden brown on both sides, adding more oil if necessary.

While potatoes are cooking, melt 2 Tbsp. butter in a large pot and cook the garlic and onion until translucent. Add mussels, wine, and remaining parsley, then cover and cook until mussels are wide open. Remove mussels from the pot. Set aside. Bring wine mixture to a boil and add butter. Whisk it in until it is melted. Salt and pepper to taste.

To serve, place mussels in a bowl. Pour the wine liquid over them and sprinkle with remaining parsley. Top with potato slices.SERVINGS:10-12 servingsFrom:Judson Grill, New York City