Curried Mussels With Oven Frites

By Sunset
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2 russet potatoes (about 10 oz. each)

1 tablespoon olive oil

1/2 teaspoon paprika

About 1/4 teaspoon salt

About 1/8 teaspoon pepper

1/2 cup diced (1/4 in.) onion

1/2 cup diced (1/4 in.) carrots

1/2 cup diced (1/4 in.) celery

1/2 teaspoon dried thyme

1/2 teaspoon curry powder

1 1/2 cups dry white wine

1 cup canned diced tomatoes or 1 cup chopped firm-ripe tomatoes

1/4 cup crème fraîche or sour cream

1 1/2 pounds mussels, beards pulled off, scrubbed

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