Instructions: Place potatoes in saucepan, cover with cold water, bring to boil, decrease heat to simmer and cook 15 minutes, until just tender. Drain and allow to cool briefly, then slice potatoes. Place in a bowl.

In small bowl, mix vinegar, mustard and anchovy paste. Slowly whisk in olive oil until emulsified, then stir in garlic. Pour over potatoes and toss gently.

Fold in mussels, tomatoes, olives, parsley and orange zest. Season to taste with salt and pepper.

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