Mussels with Idaho Potatoes and Parsley

INGREDIENTS:4 Idaho 80 potatoes, washed
20 oz. white wine
1 bunch flat parsley, cleaned and rough-chopped
1 Tbsp. fresh-picked thyme
1 small white onion, diced
3 cloves garlic, diced fine
4 Tbsp. butter
10 lbs. Prince Edward Island mussels, washed
to taste, salt and pepper
3 eggs
2 Tbsp. water
1-2 oz. olive oil
as needed, flourDIRECTIONS:Boil or steam potatoes until slightly undercooked in center. Let cool, then peel skin with a

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