Rosemary Potatoes w/ Garlic and Onion Steamed Mussels

So I remember seeing something about garlic steamed mussels in a Winter cookbook, but I never actually got around to actually reading, much less, trying the recipe.
At first I made the potatoes, but then I realized I needed some stock to make gravy to go with them. I opened the freezer up, no frozen stock, but I did find a pack of frozen mussels. So that's where this came from!

Ingredients:
Rosemary Potatoes
4-5 medium sized russet potatoes
1 teaspoon chopped rosemary
1 teaspoon salt
1 teaspoon ground pepper
Extra Virgin Olive Oil

Garlic and Onion Steamed Mussels
10 frozen, or fresh mussels (fresh mussels will take longer to cook)
2 bay leaves
6 cloves of garlic, roughly chopped
1 small yellow onion, chopped
2 teaspoons salt
pinch of ground pepper
Extra Virgin Olive Oil
pinch of red pepper flakes (optional)

Step 1: Preheat the oven to 350 degrees. Cut the potatoes, skin on or off, into french fry like pieces. Toss on a baking dish with olive oil, salt, pepper, and rosemary until evenly coated. Bake in the oven until they are soft and tender.
Step 2: Place a non plastic plate, bottom up in a pot. The plate should be about the same size at the bottom of the pot.
Step 3: Pour half a cup of water in the pot and bring the water to a boil. On medium heat, add the two teaspoons of salt and bay leaves.
Step 4: Line the mussels up in the pan. Sprinkle in the chopped onion, garlic, pepper, and pepper flakes. Drizzle on some olive oil, and put the lid on the pot.
Step 5: Occasionally lift the lid up and slightly stir.

Frozen cooked mussels should take until the onion, and garlic are very soft, tender, and sweet. Fresh mussels will hold more flavor, but will take longer. They are done when the shells open up. Discard any mussels that have not opened.

Place the potato fries on a dish, and two to three mussels over top. Pour some of the liquid from the mussels over the mussels and fries. Serve hot.