Idaho Potato Commission
IdahoŽ Potatoes with Mussels and Parsley
Recipe courtesy of John Villa , Chef, TAO, New York City, NY
- 4 Idaho potatoes 80 count, 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
- Salt and pepper to taste
- 3 Eggs
- 2 Tbsp Water
- 1 2oz 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 Tbsp 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.