1 pound small red boiling potatoes

salt to taste

3 tablespoons olive oil

1 tablespoon minced garlic

2 pounds mussels (preferably cultivated), cleaned and beards removed

1/2 pound baby spinach

2 tablespoons salad dressing

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 sauteing, cook garlic in remaining tablespoon oil in a 5-6-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 mussels.)

Add spinach and salad oil to potatoes, tossing until just wilted. Serve potatoes and spinach with mussels.

Notebook...

Adding the salt to the frying potatoes adds a great flavor to this dish.

For the salad oil, I use Ken's Steak House (Lite) Red Wine Vinegar & Olive Oil