Mussels with Potatoes and Spinach

Mussels with Potatoes and Spinach
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  • 1 pound small red boiling potatoes
  • ½ pound baby spinach
  • 3 tablespoons olive oil
  • 2 pounds mussels (preferably cultivated)
  • 1 tablespoon minced garlic

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). Heat 2 tablespoons oil in a large heavy skillet over moderately high heat until hot but n...

View full recipe at Epicurious


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