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 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. 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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