2 shallots minced
1 tbsp minced garlic
1 tbsp Dijon mustard
2 tbsp red wine vinegar
¼ cup olive oil
½ cup sunflower oil
2 tbsp minced fresh tarragon
salt and freshly ground pepper to taste
1 pound new potatoes
2 pounds fresh mussels, scrubbed
¼ cup dry white wine
10 ounces mixed salad greens
To make the dressing, combine the shallots, garlic, mustard and vinegar in a food processor and process for 10 to 15 seconds, or until smooth. With the machine running, gradually add in the olive oil and the sunflower oil and process for about 10 seconds, or until well blended. Transfer to a small jar, add the fresh tarragon, salt and pepper, cover, and shake until blended. Refrigerate until ready to use.
Cook the potatoes in salted boiling water for 12 to 15 minutes, or until tender. Drain and let cool for 5 minutes. Transfer to a large bowl and toss with half the dressing. Let stand at room temperature for 2 hours.
Put the mussels in a large saucepan with 1 cup water. Set it over medium heat, cover and cook for 6 to 8 minutes or until the shells open. Drain the mussels and remove them from their shells. Discard any that have not opened.
In a large saucepan, heat the wine over medium heat. Add the potatoes and mussels and cook for 3 to 5 minutes, or until heated through.
To serve, divide the lettuce among 6 salad plates, spoon the potatoes and mussels over, and drizzle with the remaining dressing.