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1
Simmer potatoes in enough salted water to cover by 1-inch until just tender, about 15 minutes.
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2
Drain and rinse under cold water until cool enough to handle.
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3
Pat dry and halve (quarter larger potatoes).
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4
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.
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5
While potatoes are sauteing, cook garlic in remaining 2 tablespoons oil in a 5 to 6-quart pot over moderately high heat, stirring, until fragrant.
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6
Stir in mussels and 1/4 cup water and cook, covered, until mussels are opened, 3 to 5 minutes.
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7
(Discard any unopened ones.)
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8
Add spinach to potatoes, tossing until just wilted.
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9
Serve potatoes and spinach with mussels.
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10
Olive-Stuffed Chicken with Almonds Recipe courtesy Gourmet Magazine
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11
1 tablespoon unsalted butter, plus 1 tablespoon 1/4 cup whole almonds with skins 4 boneless chicken breast halves with skin (2 1/4 pounds total) 1 cup brine-cured green olives, such as picholine, pitted and chopped 3 tablespoons water 2 tablespoons chopped fresh flat-leaf parsley Salt and freshly ground black pepper
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12
Heat 1 tablespoon butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then toast almonds, stirring often, until a few shades darker, 5 to 8 minutes.
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13
Transfer with a slotted spoon to a cutting board to cool (do not clean skillet).
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14
While almonds are cooking, pat chicken breasts dry, then cut a 2-inch-long horizontal slit in thickest part of each.
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15
Stuff each chicken breast with 1 1/2 teaspoons olives, then season with salt and pepper.
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16
Increase heat to moderately high, then add chicken breasts, skin sides down, to butter remaining in skillet and sprinkle with remaining olives.
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17
Saute chicken breasts until skins are golden brown, 8 to 10 minutes.
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18
Turn chicken breasts over and cook, covered, over moderate heat until just cooked through, 5 to 7 minutes more, then transfer with tongs to plates.
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19
While chicken is cooking, chop almonds.
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20
Add remaining tablespoon butter and 3 tablespoons water to skillet and heat, stirring, until butter is melted.
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21
Stir in almonds, parsley, and pepper, to taste.
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22
Spoon sauce over chicken.
