Instructions: Simmer potatoes in enough salted water to cover by 1-inch until just tender, about 15 minutes. Drain and rinse under cold water until cool enough to handle. Pat dry and halve (quarter larger potatoes).

Heat 2 tablespoons of the oil in a large heavy skillet over moderately-high heat until hot but not smoking, then saute potatoes with salt, to taste, turning occasionally, until golden brown, about 10 minutes.

While potatoes are sauteing, cook garlic in remaining 2 tablespoons oil in a 5 to 6-quart pot over moderately-high heat, stirring, until fragrant.

Stir in mussels and 1/4 cup water and cook, covered, until mussels are opened, 3 to 5 minutes. (Discard any unopened ones.)

Add spinach to potatoes, tossing until just wilted. Serve potatoes and spinach with mussels.

This recipe yields 2 servings.

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