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1
In a pot with a steaming basket, steam mussels over 1 inch of water until shells open.
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2
Set aside steaming water.
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3
Remove mussels from their shells and reserve.
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4
With a paring knife, halve and seed one-third of grapes and reserve.
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5
Place potatoes in mussel water; if necessary, add water to cover.
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6
Add salt, thyme and garlic, and place over medium-low heat.
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7
Simmer until potatoes are slightly tender, about 7 minutes.
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8
Strain potatoes, peel while warm, and slice into rounds about 1/8 inch thick.
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9
Place a wide saucepan over medium heat, melt butter, and add bacon slices.
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10
When bacon has begun to firm up, add potatoes, and saute until bacon slices are lightly browned.
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11
Remove from heat and reserve.
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12
In a large saucepan over medium high heat, combine olive oil, shallots, ginger and lemon grass.
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13
Cover and sweat mixture until shallots are translucent.
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14
Add remaining grapes, peppercorns and vermouth, and cook uncovered, stirring occasionally, for 10 minutes.
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15
Place a wire mesh strainer over a bowl, and strain sauce, discarding solids.
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16
In a saucepan over medium heat, reduce sauce by one-third, then set aside and keep warm.
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17
Place one inch of water in a pot with a steaming basket, add lime juice, and bring to a boil.
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18
Steam shrimp just until pink, 2 to 3 minutes, then remove from heat.
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19
To serve, place arugula in a large bowl, and add potato and bacon mixture; toss gently to mix.
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20
Add halved grapes and reserved mussels, and toss again.
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21
Place equal portions of mixture on each of four serving plates, and top with a row of four shrimp.
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22
Drizzle sauce over all, and serve.
