Lemony Mussels & Oven Fries

For the oven fries:
Preheat oven to 450ºF and line a sheet pan with parchment. Wash, peel and cut potatoes into large wedges. Toss wedges in olive oil, salt and pepper. Arrange in a single layer on prepared sheet pan, keeping sweet potatoes off to one side.

Bake 10-15 minutes until the sweet potatoes are browned. Remove sweet potatoes, set aside, flip over the other wedges and return to the oven for another 5-10 minutes, or until brown and crisped on both sides.

Remove pan from oven, return sweet potatoes onto the hot pan to warm them back up while the other wedges cool a bit.

For the mussels:
While the potatoes are in the oven, heat a large pot over medium heat; add olive oil. When oil heats and begins to shimmer, add sliced shallots and cook until translucent, about 3-4 minutes. Add the mussels, toss and cook for about a minute.

Pour beer over the mussels, stir and release any browned bits from the bottom of the pan. Bring to a boil, cover and cook 4-5 minutes. Mussels should now be opened; use a slotted spoon to remove them and set aside.

Add in the minced garlic, increase heat to a rapid boil. Reduce liquids by half, add the lemon juice and swirl in the butter. Reduce heat to low, add back to the pot the mussels along with the minced parsley, stir to coat.

Taste the broth and season with salt and pepper if needed. Keep warm until the fries are ready.

Serve with lemon wedges and crusty bread for dipping.