Mussels, Potatoes, and Green Beans

This is my quick no fuss, I need to make something for dinner meal. I use some short cuts to speed up cooking time, all of the ingredients pop in the microwave before they hit the skillet, totally fine. Printable recipe here.

• 1 package of mussels in natural juice
• 3/4 cup white wine
• 2 cups steamed green beans
• 2 small red potatoes
• 1 large sweet potato
• 1 teaspoon rosemary
• 1/4 teaspoon cornstarch
• 1 tablespoon olive oil
• 1 clove garlic grated (optional)
• Hunks of sourdough bread (optional)
• Salt 
• Pepper
• Parsley
• Green onion

1. Scrub potatoes, dice, toss with a dash of olive oil, and place in microwavable bowl, cook in microwave for 5 minutes.  Toss into cast iron skillet on medium heat. Season with salt, pepper, parsley, green onion, and rosemary. Cook flipping potatoes as needed. 
2. While potatoes are in pan cooking, cook mussels in microwave according to package, usually by placing plastic bag of mussels on plate and slicing vents in container, cooking for 5 or so minutes. Once cooked cool on counter until able to remove mussels from shell. Pour natural juices in with potatoes, cut one corner to use as spout. This will deglaze the pan and to make savory sauce.
3. When mussels come out of microwave place green bean streamer in, usual cooking time is 6 minutes. Toss green beans in corn starch, sprinkle on top.  This helps keep corn starch from being lumpy.
4. Add wine to potatoes.  Cook for a minute or two scraping up potatoes stuck to pan, add green beans and mussels. Stir to combine. I remove mussels from shells as a personal preference, leave in shell if you want.
5. Cook stirring as needed, until bubbly, add hunks of bread to pan if using. Turn off burner. Alternatively if using sliced bread, layer bead on plate or bowl and scoop potatoes, green beans, and mussels on top
6. Cook sauce longer if you want it thicker, the starch of the potatoes will soak up juices.
7. Enjoy!