Warm Mussels and Potato Salad

• 1 pound large new potatoes
• Pan spray
• 3 dozen small mussels, or 2 dozen large
• 1/4 cup dry white wine
• 1 small red onion to make 2 tablespoons minced
• 6 or 7 sprigs marjoram to make about 2 teaspoons finely chopped
• 2 teaspoons olive oil
• 1 tablespoon white-wine vinegar
• 1 very large tomato to make about 1 cup chopped
• 2 slices crusty country bread
• 18 teaspoon salt

1. Scrub potatoes, but do not peel them.
2. Slice thin and spray on one side with pan spray.
3. Prepare stove-top grill.
4. Arrange potatoes on grill before heating it, and spray second side of potatoes.
5. Grill the potatoes over medium-high heat until they begin to brown on one side; turn and brown on second side, cooking until they are soft.
6. Wash mussels thoroughly and remove beards.
7. Discard any with open shells.
8. Place in pot with the wine; cover, and bring to a boil.
9. Reduce heat, and simmer until shells open, 3 to 8 minutes, depending on the size of the mussels.
10. Mince onion; wash, dry and chop marjoram; then, combine in serving bowl with oil and vinegar.
11. When mussels are done, remove from pan and remove mussels from shells; add to serving bowl with 1 tablespoon of mussel broth.
12. Wash, trim and chop tomato into small cubes; then, stir into bowl.
13. When potatoes are cooked, add to bowl and mix well.
14. Season with salt.
15. Serve with bread.

potatoes, pan spray, mussels, white wine, red onion, marjoram, olive oil, whitewine vinegar, tomato, crusty country bread, salt

Taken from cooking.nytimes.com/recipes/3686 (may not work)