Peggy Knickerbocker's Mussel and Potato Salad

• 12 small new or purple potatoes, scrubbed but not peeled
• 1/4 cup extra-virgin olive oil
• 3 cloves garlic, peeled and chopped
• 1 cup dry white wine
• 2 pounds mussels, scrubbed, beards removed
• 1 tablespoon herbes de Provence or 1/2 teaspoon each dried thyme, savory, basil and marjoram
• 1/4 cup chopped fresh Italian parsley or chervil
• 3 tablespoons chopped fresh chives
• Dash of red pepper flakes
• Salt and freshly ground black pepper to taste

1. Put the potatoes in a large pot, and add enough lightly salted water to cover them by 2 inches.
2. Bring to a boil, and boil gently, uncovered, until tender, about 15 minutes.
3. Drain, and cut in halves or quarters.
4. Keep warm in a large bowl.
5. In a large heavy skillet over medium heat, warm 1 tablespoon of oil.
6. Add garlic, and saute for 2 minutes.
7. Add wine, and bring to a rolling boil.
8. Add mussels and herbes de Provence.
9. Turn the heat down slightly, cover and cook just until mussels open, 3 to 5 minutes.
10. Using a slotted spoon, transfer the mussels to a bowl.
11. Discard any that did not open.
12. Line a fine-mesh sieve with cheesecloth, and strain juices into a small bowl.
13. Return juices to the pan, and place over medium-low heat.
14. Simmer until juices are reduced by half.
15. Remove from heat, and whisk in the remaining 3 tablespoons oil.
16. Reserve 6 mussels in the shell, and shell the rest.
17. Toss the shelled mussels with the potatoes and reduced pan juices.
18. Sprinkle with the parsley or chervil, chives and pepper flakes.
19. Season with salt and pepper.
20. Arrange the reserved mussels on top.
21. Serve warm.

purple potatoes, extravirgin olive oil, garlic, white wine, mussels, herbes, fresh italian parsley, fresh chives, red pepper, salt

Taken from cooking.nytimes.com/recipes/9468 (may not work)