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