Mussels with Pasta and Hot Smoked Salmon
Number of Servings: 2
2 lb (1 kg) fresh PEI Mussels
½ lb (250 g) bite-sized pasta, cooked
2 Tbsp (30 mL) olive oil
2 shallots, finely chopped
½ cup (125 mL) white wine
2 sundried tomatoes (in oil) drained and sliced
1 Tbsp (15 mL) champagne vinegar
1 tsp (5 mL) Dijon mustard
½ cup (100 g) hot smoked salmon*, roughly chopped
1 Tbsp (15 mL) fresh basil, finely chopped
*If hot smoked salmon is not available, substitute cold smoked salmon or leftover grilled salmon.
- Rinse fresh PEI mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
- Cook pasta in plenty of salted water according to package directions. Drain and set aside.
- Meanwhile, heat 1 tbsp olive oil in a large pan over medium heat. Add shallots and sauté 2-3 minutes until softened. Add wine and mussels, stir well, add the mussels and cover with a lid. Turn the heat to high and cook until steam pours out from under the lid and the shells are open, 3-5 minutes. Remove from heat and let sit, covered, for about 1 minute. Discard lime rinds and any mussels that do not open.
- Remove mussels with a slotted spoon and set aside.
- Whisk tomatoes, vinegar and Dijon into broth. Reduce slightly.
- Toss broth with cooked pasta and divide between two bowls. Top with salmon, mussels and fresh basil leaves.