Grilled Mussel and Potato Salad

• 1 pound small (1 1/2-inch) red boiling potatoes
• 6 tablespoons extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 2 pounds mussels (preferably cultivated), cleaned but not steamed
• 1 fennel bulb (sometimes called anise; 1 pound), stalks discarded and bulb halved and very thinly sliced
• 1/2 cup finely chopped fresh flat-leaf parsley
• 1/3 cup brine-cured black olives, pitted and chopped
• 1 tablespoon drained bottled capers
• Special equipment: a disposable aluminum baking pan (at least 1 inch deep)

1. Cover potatoes with salted water by 1 inch in a large saucepan, then simmer, uncovered, until just tender, about 15 minutes.
2. Drain in a colander and rinse under cold water until cool.
3. Prepare grill for cooking.
4. Cut cooled potatoes crosswise into thirds and arrange in 1 layer on a tray.
5. Brush both sides of potatoes with some oil (2 tablespoons total for all of them) and season with salt and pepper.
6. When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), grill potatoes on lightly oiled rack until grill marks form, about 1 minute on each side, then transfer to a large bowl.
7. Toss hot potatoes with 2 tablespoons lemon juice.
8. Put mussels in aluminum pan and cook in covered grill, stirring occasionally, 5 to 6 minutes, or until they just open.
9. Transfer mussels to a bowl with a slotted spoon.
10. Discard any that haven't opened, then shuck remainder.
11. Add mussels to potatoes along with fennel, parsley, olives, capers, and remaining 2 tablespoons lemon juice, tossing to combine, then let stand at room temperature, tossing occasionally, 10 minutes.
12. Toss salad with remaining oil and salt and pepper to taste.

red boiling potatoes, extravirgin olive oil, lemon juice, mussels, fennel, parsley, brinecured black olives, capers, baking pan

Taken from www.epicurious.com/recipes/food/views/grilled-mussel-and-potato-salad-106355 (may not work)