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1
Place the mussels in the freezer for 10 minutes before steaming.
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2
In a large covered steam kettle.
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3
bring the wine to a rolling boil over high heat.
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4
Place the mussels in the steam basket, cover, and cook just until they open.
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5
(Peek in after about 4 minutes.)
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6
Using tongs or a slotted spoon, begin transferring the open mussels to a large bowl.
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7
Discard any mussels-that do not open.
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8
Strain the cooking liquid through a wire strainer lined with a double thickness of cheesecloth.
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9
and reserve.
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10
With a sharp paring knife, remove the mussels from the shells and reserve them in the strained juice.
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11
In a large saucepan of lightly salted boiling water, cook the potatoes until tender when pierced with a knife, about 20 minutes.
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12
Drain and rinse under cold running water until cool enough to handle.
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13
Peel, cut into quarters lengthwise, then thinly slice.
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14
Place the potato slices in a large bowl.
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15
Add the scallions.
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16
Lift the mussels out of the liquid and add to the potatoes.
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17
In a small bowl, whisk the oil and vinegar.
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18
pour over the potatoes and toss.
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19
Add just enough of the mussel cooking liquid to moisten as desired.
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20
Season with salt and pepper.
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21
Serve chilled or at room temperature.
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22
sprinkled with the optional truffle.
