Ingredients:
2 cups dry white wine
4 sprigs fresh parsley, plus 4 tablespoons chopped leaves
1 sprig fresh tarragon, plus1 teaspoon chopped leaves
6 cloves garlic, crushed
4 pounds large mussels, debearded and well washed
1 1/2 pounds small waxy potatoes, peeled and cut into 3/4-inch pieces
1 large shallot, minced
3 tablespoons grainy mustard
2 tablespoons fresh lemon juice, plus more to taste
1 tablespoon extra-virgin olive oil
Salt & freshly ground black pepper to taste

Instructions:
1. In a large pot, combine wine, parsley and tarragon sprigs and garlic. Bring to a boil over high heat.

2. Add mussels, cover and steam for 2 minutes, shaking the pot occasionally. Begin checking mussels; as they open, transfer them to a large bowl. Total steaming time will be about 5 minutes. Discard any unopened mussels. Reserve broth in pot. When cool enough to handle, pick mussels from their shells. Refrigerate, discarding shells.

3. Add potatoes to mussel broth; bring to a simmer. Cook, partly covered, until just tender, 10 to 15 minutes. Remove potatoes with a slotted spoon, place in a colander and rinse under cold water. Strain broth through a fine sieve lined with cheesecloth; measure out 2 tablespoons. (Freeze any remaining broth for another use.)

4. In a mixing bowl, whisk 2 tablespoons broth, shallot, mustard, 2 tablespoons lemon juice, oil, 2 tablespoons chopped parsley and chopped tarragon. Season with salt and pepper. Add mussels and potatoes; toss to coat. Adjust seasoning with salt, pepper and more lemon juice, if desired. (The salad will keep, covered, in the refrigerator for up to 6 hours.) just before serving, garnish with remaining 2 tablespoons chopped parsley.

No of Servings:
about 6 cups, for 4 servings

Calories Per Serving:
310 calories per serving: 20 grams protein, 6 grams fat (0.5 gram saturated fat), 42 grams carbohydrate; 485 mg sodium; 63 mg cholesterol; 2 grams fiber.