Add enough water to bring the yield to 6 cups, and reserve for use in the mussel and tomato soup. Add 1 1/2 cups water and 1/4 teaspoon salt; bring to a simmer, cover and cook until the https://www.italyum.com/seafood-recipes/184-mussels-and-potatoes9.html Mussels are so tasty that they require very little embellishment. It is important not to boil the mussels too much or they will become tough. In a small bowl, mix together the salt, pepper, mustard, vinegar and oil, and add to the potatoes and mussels. Add them to the mussels along with the scallions and garlic. https://www.pizzacappuccino.com/recipe/rice-potatoes-and-mussels From Gourmet Ireland by Paul and Jeanne Rankin. Peel the lukewarm potatoes, and cut them into 1/4-inch slices. Here they are partnered with garlic potatoes and herbs to give a gutsy low-fat treat. Add a splash of cream at the last moment for extra luxury.

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