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1
In a large bowl, cover the mussels with cold water.
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2
If they are sandy, rub them against one another.
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3
Transfer the mussels to another bowl of cold water.
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4
Repeat the process, rinsing out the bowl each time, until there is no sand left.
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5
Transfer the mussels to a large nonreactive pot and add the wine and 1/2 cup of water.
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6
Cover and bring to a boil.
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7
Cook the mussels, tossing occasionally, for about 7 minutes.
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8
As the mussels open, transfer them to a bowl; discard any that do not open.
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9
Slowly pour the mussel cooking liquid into a bowl, leaving any grit behind.
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10
Reserve the liquid in the refrigerator for another use.
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11
Let the mussels cool, then remove them from their shells, discarding any remaining beards, and transfer to another bowl.
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12
Meanwhile, in a medium saucepan, cover the potatoes with cold water and bring to a boil over high heat.
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13
Reduce the heat to low and boil gently until tender, about 20 minutes.
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14
Drain the potatoes and let cool slightly.
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15
Slice the lukewarm potatoes crosswise 1/4 inch thick.
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16
Add the potatoes and scallions to the mussels in the bowl.
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17
In a small bowl, combine the garlic, vinegar, mustard, oil, salt and pepper.
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18
Add the dressing to the mussels and toss gently.
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19
Arrange the salad greens on 4 plates and spoon the salad on top.
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20
Serve warm or at room temperature.
