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1
Scrub potatoes, but do not peel them.
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2
Slice thin and spray on one side with pan spray.
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3
Prepare stove-top grill.
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4
Arrange potatoes on grill before heating it, and spray second side of potatoes.
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5
Grill the potatoes over medium-high heat until they begin to brown on one side; turn and brown on second side, cooking until they are soft.
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6
Wash mussels thoroughly and remove beards.
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7
Discard any with open shells.
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8
Place in pot with the wine; cover, and bring to a boil.
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9
Reduce heat, and simmer until shells open, 3 to 8 minutes, depending on the size of the mussels.
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10
Mince onion; wash, dry and chop marjoram; then, combine in serving bowl with oil and vinegar.
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11
When mussels are done, remove from pan and remove mussels from shells; add to serving bowl with 1 tablespoon of mussel broth.
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12
Wash, trim and chop tomato into small cubes; then, stir into bowl.
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13
When potatoes are cooked, add to bowl and mix well.
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14
Season with salt.
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15
Serve with bread.
