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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