4 large Yukon Gold or russet (baking) potatoes (2 lbs total)
6 tablespoons extra-virgin olive oil
1/2 tablespoon kosher salt
1/3 cup finely chopped shallots
3 minced garlic cloves
1/4 teaspoon dried, hot red pepper flakes
1 cup dry white wine
3/4 cup dry white wine
2 lb mussels, scrubbed well and beards removed
3 tablespoons chopped fresh parsley
• Preheat oven to 450.
• Halve potatoes lengthwise and trim a 1/4 inch slice from the side opposite cut side of each potato half to form 8 flat slabs (1/2 - 3/4 inch thick). Discard trimmings, then coat potato slabs with 2 tablespoons oil and sprinkle with all of salt. Arrange in 1 layer in a large shallow baking pan and roast in middle of oven, turning over onec halfway through roasting until golden brown and tender, 25 - 30 minutes total.
• Shortly before potatoes are doen, cook shallot, garlic, and red pepper flakes in 2 tablespoons oil in a deep 12-inch heavy skillet over moderate heat, stirring, until softened, about 3 minutes. Add wine and water and bring to a simmer. Add mussels and cook, covered, over moderately high heat until they just open. Check frequently after 3 minutes and transfer opened mussels to a bowl. Discard any mussels that have not opened after 6 minutes of cooking.
• Whisk parsley and remaining 2 tablespoons oil into mussel broth and season with salt and pepper.
• Divide potatoes among 4 shallow bowls and top with mussels and broth.
