Mussel and Potato Salad

• 5 pounds mussels
• 3/4 cup dry white wine
• 1 1/2 pounds potatoes
• About 5 scallions, peeled and minced ( 1/2 cup)
• 3 cloves garlic, peeled, crushed, and finely chopped
• 3/4 teaspoon salt
• 1 teaspoon finely ground black pepper
• 1 1/2 tablespoons Dijon-style mustard
• 1 1/2 tablespoons red-wine vinegar
• 13 cup olive oil
• 2 cups mixed salad greens, rinsed and thoroughly dried

1. Place the mussels in a large bowl, cover them with cold water, and rub them against one another to scrape off any residue.
2. Transfer them to another bowl of cold water.
3. Repeat the washing and transferring procedure until there is no evidence of grit or debris.
4. Place the mussels in a large pot, and add the wine and 1 cup of water.
5. Cover, and bring to a boil over high heat.
6. Toss the mussels lightly in the pan to reposition them, and cook them for 2 to 3 minutes longer, covered, to allow the mussels to open.
7. Remove those that are open and place them in a bowl while you continue to boil the unopened mussels for 1 to 2 minutes longer to give them another chance to open.
8. Discard any mussels that have not opened at this point.
9. Cooking the mussels, from start to finish, should not take more than 12 to 15 minutes.)
10. When the mussels are cool enough to handle, remove them from their shells and discard any of the "beard" that is attached to them.
11. (It resembles dry seaweed.)
12. Place the mussels in a bowl large enough to hold the finished dish.
13. Meanwhile, wash the potatoes, place in a large saucepan, cover with cold water, and bring the water to a boil.
14. Then, reduce the heat to low, and boil the potatoes gently, uncovered, until tender, 30 to 40 minutes.
15. Drain, and set them aside until they are cool enough to handle.
16. Let the mussel stock settle in the pan for a few minutes, and then pour it slowly into a bowl, leaving behind any sediment.
17. There should be about 4 cups.
18. Add enough water to bring the yield to 6 cups, and reserve for use in the mussel and tomato soup.
19. Peel the lukewarm potatoes, and cut them into 1/4-inch slices.
20. Add them to the mussels along with the scallions and garlic.
21. In a small bowl, mix together the salt, pepper, mustard, vinegar and oil, and add to the potatoes and mussels.
22. Toss gently to mix.
23. Arrange the salad greens on six plates, and spoon the salad onto the greens, dividing it evenly among the plates.
24. Serve at room temperature.

mussels, white wine, potatoes, scallions, garlic, salt, ground black pepper, mustard, redwine vinegar, olive oil, mixed salad greens

Taken from cooking.nytimes.com/recipes/924 (may not work)