Active time: 35 min Start to finish: 35 min

　　

Ingredients

Serves 2

　　1 lb small red boiling potatoes

　　3 tablespoons olive oil

　　1 tablespoon minced garlic

　　2 lb mussels (preferably cultivated), cleaned and beards removed

　　1/2 lb baby spinach, trimmed

　　

Step 1

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 cut in half (quarter larger potatoes).

　　

Step 2

Heat 2 tablespoons oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté potatoes with salt to taste, turning occasionally, until golden brown, about 10 minutes.

　　

Step 3

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

　　

Step 4

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

　　

Step 5

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