Ingredients
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1 large russet potato, scrubbed and cut into wedges
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4 tablespoons extra-virgin olive oil, divided
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½ teaspoon ground pepper, divided
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¼ teaspoon salt
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¼ teaspoon cayenne pepper
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1 large egg yolk, pasteurized, if desired
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1 teaspoon minced fresh parsley plus 1 tablespoon, divided
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1 teaspoon lemon juice
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½ teaspoon minced shallot plus 1 tablespoon, divided
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½ teaspoon whole-grain mustard
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½ cup chopped leek
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2 pounds mussels, scrubbed and debearded (see Tip)
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¾ cup dry white wine, such as chardonnay or pinot grigio
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Sliced scallions & crushed red pepper for serving
Directions
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Place a large rimmed baking sheet in oven; preheat to 425°F. Bring a kettle of water to a boil.
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Place potato wedges in a medium bowl and cover with boiling water. Let stand for 5 minutes. Drain and pat dry. Toss with 1 tablespoon oil, 1/4 teaspoon ground pepper, salt and cayenne in the medium bowl. Spread the wedges in a single layer on the preheated pan. Bake, flipping once, until golden and crispy, 25 to 30 minutes.
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Meanwhile, whisk egg yolk, 1 teaspoon parsley, lemon juice, 1/2 teaspoon shallot, mustard and the remaining 1/4 teaspoon pepper in a small bowl. While whisking, drizzle in 2 tablespoons oil until blended. Set aside.
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Heat the remaining 1 tablespoon oil in a large pot over medium heat. Add leek and the remaining 1 tablespoon shallot; cook, stirring occasionally, until softened, about 5 minutes. Add mussels, wine and the remaining 1 tablespoon parsley. Cover and steam until the mussels open, 3 to 5 minutes. (Discard any that don't open.)
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Transfer the mussels to a large serving bowl and top with scallions and crushed red pepper, if desired. Serve the mussels and potato wedges with the aioli for dipping.
