Ingredients
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.