Prep 20 mins
Cook 20 mins
I don't eat seafood anymore, and this is one of the recipes I miss the most. This elegant dish is delicious, beautiful, and easy to make. If memory serves me correctly, this recipe comes from a Bon Apetit magazine.
- 1 lb mussels, scrubbed and debearded
- 1⁄2 cup dry white wine
- 1⁄2 teaspoon saffron thread, crushed
- 3⁄4 cup whipping cream
- 1⁄2 cup canned crushed tomatoes in puree
- 1 garlic clove, minced
- 1 bay leaf
- 1⁄8 teaspoon cayenne pepper
- 1 tablespoon olive oil
- 32 ounces skinless salmon fillets
- 1⁄2 teaspoon fresh lemon juice
- Combine the mussels and wine in a large saucepan over medium-high heat. Cover and cook until the museels begin to open (about 4 minutes), stirring occasionally.
- Using a slotted spoon, transfer the mussels to a large bowl, discarding any mussels that have not opened. Pour the liquid from the saucepan into a 2-cup measuring cup. Stir in the saffron, and let the cooking liquid stand for 15 minutes.
- Add enough cream to the cooking liquid to measure 1 1/3 cups. Transfer this mixture to a large saucepan. Stir in the tomatoes, garlic, bay leaf, and cayenne. Simmer over medium heat until the sauce thickens slightly (about 5 minutes). Season with salt and pepper. (This can be made 4 hours ahead. Cover and chill the mussels and sauce separately).
- Heat the oil in a large nonstick skillet over high heat. Add the salmon, with rounded side down. Cook until the bottom is golden, about 3 minutes. Turn the salmon over. Reduce the heat to low, cover and cook until the salmon is opaque in the centre (about 4 minutes longer). Remove from heat. Leave covered to keep warm.
- In a large saucepan, bring the sauce to a simmer over low heat. Add the mussels in their shells, and stir until they're heated through (about 2 minutes). Stir in the lemon juice.
- Place 1 salmon fillet on each of 4 plates. Divide mussels among plates. Spoon sauce over salmon and mussels.