Mussel and Potato Salad
Ingredients
- 3 to 3 1/2 pounds medium mussels, debearded
- 1/2 cup dry white wine
- 1 pound medium red potatoes
- 4 small scallions, white and tender green, minced
- 2 garlic cloves, finely chopped
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1 teaspoon freshly ground pepper
- 3 cups mesclun (about 2 ounces)
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