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1
In a large stockpot or dutch oven combine the mussels, water and bay leaves.
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2
Bring to a boil over medium-high heat, cover and cook for 5 to 7 minutes or until the mussels open.
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3
Shake the pan occassionally during cooking to redistribute the mussels.
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4
Using a slotted spoon, remove the mussels that have opened and continue cooking the remaining mussels for 1 to 2 minutes longer.
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5
Strain the mussel liquid through several layers of dampened cheesecloth and reserve 2 tablespoons of the liquid.
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6
When the mussels are cool enough to handle, remove the meat from the shells and reserve.
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7
Discard the shells.
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8
Place the potatoes in a large saucepan and cover with cold water.
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9
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.
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10
While the potatoes cook, make the salad dressing by whisking together the green onions, dill, mustard, vermouth, white wine vinegar, reserved 2 tablespoons mussel liquid, and olive oil in a small bowl.
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11
When the potatoes ae done, drain them, cool slightly, and cut in half.
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12
Pour on half the dressing and toss gently.
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13
Place the cherry tomatoes, mussels and remaining dressing in another bowl and toss.
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14
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.
