Salmon In Saffron Mussel Sauce

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb mussels, scrubbed and debearded
• 1/2 cup dry 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

Recipe

• 1 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.
• 2 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.
• 3 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).
• 4 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.
• 5 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.
• 6 place 1 salmon fillet on each of 4 plates. divide mussels among plates. spoon sauce over salmon and mussels.