Mussels with Potatoes and Spinach

Ingredients

• 1 pound small red boiling potatoes
• 3 tablespoons olive oil
• 1 tablespoon minced garlic
• 2 pounds mussels (preferably cultivated)
• ½ pound baby 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 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