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Categories:Viewed: 47 - Published at: 5 years ago
Ingredients
- 1 lb small red boiling potatoes
- 3 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 lb mussels (preferably cultivated), cleaned and beards removed
- 1/2 lb baby spinach, trimmed
Method
- Simmer potatoes in enough salted water to cover by 1 inch until just tender, about 15 minutes.
- Drain and rinse under cold water until cool enough to handle.
- Pat dry and cut in half (quarter larger potatoes).
- Heat 2 tablespoons oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute potatoes with salt to taste, turning occasionally, until golden brown, about 10 minutes.
- While potatoes are sauting, cook garlic in remaining tablespoon oil in a 5- to 6-quart pot over moderately high heat, stirring, until fragrant.
- Stir in mussels and 1/4 cup water and cook, covered, until mussels are opened, 3 to 5 minutes.
- (Discard any unopened ones.)
- Add spinach to potatoes, tossing until just wilted.
- Serve potatoes and spinach with mussels.
