2. Heat the mussels, wine or chicken stock, spring onions and parsley in a large saucepan. Put a lid on the saucepan and cook for approximately five minutes, shaking the pan regularly to coat the mussels and move them around while they cook.
3. Drain the mussels and reserve the cooking juices. Pour the salad dressing over the mussels, then pour the cooking juices over the halved potatoes. Add the chives and oysters to the mussels, and season to taste. Toss lightly with the potatoes, and serve warm.
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