2 (about 1 pound) large russet potatoes, cut into 1/2-inch-thick fries

5 tablespoon olive oil

1 teaspoon fresh-ground pepper

1/4 cup mayonnaise

1 teaspoon lemon juice

2 teaspoon hot paprika

1/4 teaspoon curry powder

1 1/2 teaspoon ground cumin

1/2 teaspoon ground allspice

1 1/2 pound mussels, cleaned and debearded

 

Heat oven to 425 degrees F. 40 minutes before preparing mussels. Toss potatoes with 2 tablespoons oil and 1/2 teaspoon pepper and spread out on a nonstick baking pan. Roast, turning occasionally, until crisp and golden — about 30 minutes. Ten minutes later, stir the mayonnaise, lemon juice, 1/2 teaspoon paprika, and curry together. Cover and refrigerate.  After 5 minutes, heat the cumin, allspice, and remaining 1 1/2 teaspoons paprika and 1/2 teaspoon pepper, and the remaining 3 tablespoons of olive oil in a small saucepan over medium heat until fragrant — about 30 seconds. Keep warm. Ten more minutes, heat a large cast-iron or heavy-bottomed skillet over high heat. Add the mussels and cook, stirring occasionally, until mussels are open and juices have evaporated — about 5 minutes. Remove skillet from heat and toss in the seasoned olive oil. Serve immediately with the oven fries and spiced mayonnaise.

 Serves: 2

NOTE: Fresh mussels must be alive. To check, lightly tap the shell; if the mussel does not close its shell, discard it and any cooked mussels that have not opened.