Mussels With Potatoes And Spinach

Simmer potatoes in enough salted water to cover by 1-inch until just tender, about 15 minutes. Drain and rinse under cold water until cool enough to handle. Pat dry and halve (quarter larger potatoes).

Heat half the oil in a large heavy skillet over moderately high heat until hot but not smoking. Saute potatoes with salt, to taste, turning occasionally, until golden brown, about 10 minutes.

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

Stir in mussels and 1/4 cup water and cook covered until mussels are opened, 3 to 5 minutes (Discard any unopened ones).

Add spinach to potatoes, tossing until just wilted. Serve potatoes and spinach with mussels.