Mussels with Potatoes and Spinach

1. 1

   Simmer potatoes in enough salted water to cover by 1 inch until just tender, about 15 minutes.

2. 2

   Drain and rinse under cold water until cool enough to handle.

3. 3

   Pat dry and cut in half (quarter larger potatoes).

4. 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.

5. 5

   While potatoes are sauting, cook garlic in remaining tablespoon oil in a 5- to 6-quart pot over moderately high heat, stirring, until fragrant.

6. 6

   Stir in mussels and 1/4 cup water and cook, covered, until mussels are opened, 3 to 5 minutes.

7. 7

   (Discard any unopened ones.)

8. 8

   Add spinach to potatoes, tossing until just wilted.

9. 9

   Serve potatoes and spinach with mussels.

* Per serving · 4 servings · Values may vary.

No additional tips available.