Idaho® Potatoes with Mussels and Parsley
- 4 Idaho potatoes 80 count, washed
- 20 oz white wine
- 1 bunch flat parsley, cleaned and rough-chopped
- 1 tablespoon fresh picked thyme
- 1 small white onion, diced
- 3 cloves garlic, diced fine
- 4 tablespoons butter
- 10 lbs Prince Edward Island mussels, washed
- Salt and pepper to taste
- 3 eggs
- 2 tablespoons water
- 2 oz olive oil
- Flour as needed
- Boil or steam potatoes until they are slightly undercooked in center. Let cool. Peel the skin with a small knife.
- Slice potatoes across about 1/2" thick. Set aside.
- In a large bowl whisk the eggs together with water and about 1/2 cup chopped parsley with some salt and pepper.
- Dredge the potato slices in flour. Add the potatoes to this mix and set aside.
- In a nonstick pan over medium-high heat add some of the olive oil and add potatoes slices two at a time, making sure they are coated well with the egg. Pan fry until golden brown on both sides, adding more oil if necessary. While potatoes are cooking melt 2 tablespoons butter in a large pot and cook the garlic and onion until translucent.
- Add the mussels, wine and remaining parsley then cover and cook until mussels are wide open.
- Remove mussels from the pot. Set aside. Bring the 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 bowl. Pour the wine liquid over them and sprinkle with remaining parsley and top with the Idaho slices.