Idaho® Potatoes with Mussels and Parsley | Idaho Potato Commission
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...
Ingredients
- 4 Idaho potatoes 80 count, washed
- 20 oz white wine
- 1 bunch flat parsley, cleaned and rough-chopped
- 1 tablespoon fresh picked thyme
- 1 small white onion, diced
- 3 cloves garlic, diced fine
- 4 tablespoons butter
- 10 lbs Prince Edward Island mussels, washed
- Salt and pepper to taste
- 3 eggs
- 2 tablespoons water
- 2 oz olive oil
- Flour as needed
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