(Approx 4-6 people)
Ingredients
15-20 mussels per person, scrubbed, debearded
1/2 cup dry white wine
1/2 teaspoon saffron threads, crushed
3/4 cup (about) whipping cream
1/2 cup canned crushed tomatoes with added puree
1 garlic clove, minced
1 bay leaf
1/8 teaspoon cayenne pepper
1 tablespoon olive oil
One portion of Ugie Salmon fillets
1/2 teaspoon fresh lemon juice
Preparation method
Combine mussels and wine in large saucepan over medium-high heat. Cover and cook until mussels begin to open, stirring occasionally, about 4 minutes. Using slotted spoon, transfer mussels to large bowl (discard any mussels that do not open). Pour liquid from saucepan into 2-cup measuring cup. Stir in saffron. Let cooking liquid stand 15 minutes.
Add enough cream to cooking liquid to measure 1 1/3 cups. Transfer to large saucepan. Stir in tomatoes, garlic, bay leaf, and cayenne. Simmer over medium heat until sauce thickens slightly, about 5 minutes. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill mussels and sauce separately.)
Warm salmon filet in a little olive oil. Leave covered to keep warm.
Bring sauce in large saucepan to simmer over low heat. Add mussels in shells; stir until heated through, about 2 minutes. Stir in lemon juice.
Place 1 salmon fillet on each of 4 plates. Divide mussels among plates. Spoon sauce over salmon and mussels.
