Salmon in Saffron Mussel Sauce

Salmon in Saffron Mussel Sauce
Photo by Brian Leatart


  • ½ teaspoon fresh lemon juice
  • 1/8 teaspoon cayenne pepper
  • ½ cup dry white wine
  • 1 tablespoon olive oil
  • 1 pound mussels
  • 4 8-ounce skinless salmon fillets
  • 1 bay leaf
  • + 4 more ingredients
    • ¾ cup whipping cream
    • ½ cup canned crushed tomatoes with added puree
    • ½ teaspoon saffron threads
    • 1 garlic clove

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. Sti...

View full recipe at Epicurious


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