Salmon In Saffron Mussel Sauce - cooking recipe

Ingredients

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

Preparation

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.