Mussel, Potato, And Tomato Salad

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 1/2 lbs mussels, scrubbed and debearded just before cooking
• 1/2 cup water
• 2 bay leaves
• 2 lbs tiny new potatoes
• 4 green onions
• 2 tablespoons snipped fresh dill
• 2 teaspoons dijon mustard
• 2 tablespoons chicken stock
• 2 tablespoons wine vinegar
• 2 tablespoons extra virgin olive oil
• 1 pint cherry tomatoes
• 1 lb spinach leaves
• salt & pepper

Recipe

• 1 in a large stockpot or dutch oven combine the mussels, water and bay leaves. bring to a boil over medium-high heat, cover and cook for 5 to 7 minutes or until the mussels open. shake the pan occassionally during cooking to redistribute the mussels.
• 2 using a slotted spoon, remove the mussels that have opened and continue cooking the remaining mussels for 1 to 2 minutes longer.
• 3 strain the mussel liquid through several layers of dampened cheesecloth and reserve 2 tablespoons of the liquid. when the mussels are cool enough to handle, remove the meat from the shells and reserve. discard the shells.
• 4 place the potatoes in a large saucepan and cover with cold water. bring to a boil, cover, decrease heat to a simmer, and cook 15 to 20 minutes or until the potatoes are tender but not mushy.
• 5 while the potatoes cook, make the salad dressing by whisking together the green onions, dill, mustard, vermouth, wine vinegar, reserved 2 tablespoons mussel liquid, and olive oil in a small bowl.
• 6 when the potatoes ae done, drain them, cool slightly, and cut in half. pour on half the dressing and toss gently.
• 7 place the cherry tomatoes, mussels and remaining dressing in another bowl and toss.
• 8 to serve, divide the spinach leaves among inidividual plates and spoon the mussel mixture in the center of the plate and top with the potato mixture.