WA Winter Mussels with Leeks, Garlic & White Wine + Oven Fries
A cozy, Pacific Northwest winter dinner: delicately steamed mussels in a garlicky white-wine broth with sweet leeks and a pinch of heat. Serve with crisp oven fries for dunking—this one feels restaurant-fancy but cooks fast on a weeknight.
Back to full listIngredients
- Fresh Wild Mussels (never frozen; sustainably sourced) 1 lb $3.99 sale (reg $12.99)
- Organic Leeks (bunch) 1 large leek (or 2 small), thinly sliced $5.49/lb
- Simple Truth Organic® Garlic Bulbs (3 ct) 3 cloves, thinly sliced $2.79
- Organic Ginger Root 1 tsp finely grated (optional but great) $5.99/lb
- Kroger® Jumbo Russet Potatoes (8 lb bag) or Organic Russet Potatoes 1 large russet (about 12 oz), cut into fries $6.99 (8 lb) or $1.79/lb
- Olive oil 2 1/2 tbsp, divided
- Butter 1 tbsp (optional)
- Dry white wine 1/2 cup
- Water or chicken broth 1/2 cup
- Red pepper flakes 1/4 tsp
- Lemon 1/2, cut into wedges
- Salt + black pepper to taste
- Chopped parsley (optional) 2 tbsp
Instructions
- Prep: Heat oven to 450°F. Rinse mussels under cold water, scrub if needed, and debeard any with fibers. Discard any cracked shells or any that won’t close when tapped.
- Prep fries: Toss potato fries with 1 1/2 tbsp olive oil, big pinch of salt, and pepper. Spread on a sheet pan in a single layer.
- Oven: Roast fries 20–28 minutes, flipping once halfway, until browned and crisp.
- Stove: While fries roast, heat 1 tbsp olive oil (and butter if using) in a large pot with a lid over medium heat.
- Stove: Add leeks with a pinch of salt and cook 4–5 minutes until softened but not browned. Add garlic (and ginger if using) and cook 30–45 seconds.
- Stove: Pour in wine, red pepper flakes, and water/broth. Bring to a strong simmer.
- Stove: Add mussels, cover, and steam 4–6 minutes, shaking the pot once or twice, until mussels open.
- Finish: Turn off heat. Taste broth and adjust salt/pepper. Squeeze in a little lemon. Discard any mussels that didn’t open.
- Serve: Divide mussels and broth into two bowls. Top with parsley if using. Serve with fries and extra lemon wedges for squeezing/dunking.
Health notes: ~750–900 calories per serving (depends on fries + butter). High-protein and rich in minerals (iron, B12); moderate-high sodium if you salt aggressively. Add a simple side salad if you want to lighten it up.
Drink pairing: Wine: Washington State Riesling (off-dry) or a crisp WA Sauvignon Blanc. Beer: a local PNW pilsner.