lb fresh PEI Mussel
lb bite-sized pasta, cooked
tbsp olive oil
shallots, finely chopped
cup white wine
sundried tomatoes (in oil) drained and sliced
tbsp champagne vinegar
tsp Dijon mustard
cup hot smoked salmon*, roughly chopped
tbsp fresh basil, finely chopped
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.
If hot smoked salmon is not available, substitute cold smoked salmon or leftover grilled salmon.
Thank you for subscribing!
To request access to the CFI toolkit, please submit the form below:
Request received! We will email you shortly with the link and password to access the CFI toolkit.
Or login with email/password:
Forgot your password?
Or register with email/password:
I agree to the Terms
Lost your password? Please enter your email address. You will receive a link to create a new password.
Back to log-in