|4 pieces salmon fillet, about 4 1/2 oz each||1 onion, peeled and diced|
|2 Tbs vegetable oil||1 medium carrot, peeled and diced|
|2 1/2 lbs mussels||1 celery stick, trimmed and diced|
|1 Tbs olive oil||1 tsp medium curry powder|
|1 onion, peeled and chopped||1/2 cup heavy cream|
|Handful of parsley, chopped||4 oz potatoes, peeled and diced|
|Salt and pepper||1 Tbs chopped chives|
|3/4 cup white wine||1 lemon|
|1/4 cup butter|
Preheat the oven to 350ºF. Scrub and debeard the mussels. Discard any that are open.
Heat the olive oil in a large, heavy-bottomed pan that has a lid. Add the onion and the parsley, and soften. Add the mussels, salt and pepper, and the white wine. Bring to a boil, put the lid on, and shake the mussels around. Then leave the pan on the heat and cook until all the mussels are open, 3–5 minutes. Discard any that remain closed.
Strain the mussels and set aside, reserving the cooking liquid. Pour the liquid through a fine strainer into a clean pitcher to remove any grit.
To make the sauce, melt the butter in a saucepan over low heat. Sweat the onion, carrot, and celery, until soft. Stir in the curry powder and cook gently for a few minutes. Add 1/2 cup of the cooking liquid from the mussels, stir in well, and cook for another minute.
Dry the salmon skin thoroughly. With a very sharp knife, cut diagonal slashes in the skin and season with salt and pepper.
Heat a nonstick frying pan over medium heat, then add the vegetable oil. Cook the salmon, skin-side down, until the skin is crisp, 4–5 minutes. Then place the fish in the oven for 3–4 minutes.
Stir the heavy cream into the curried vegetable mixture, bring back to a boil, add the diced potatoes, and cook until softened, about 5 minutes. Remove the mussels from their shells, add them to the cream mixture, and warm them through.
Finish the sauce with the chopped chives and season with salt and pepper and a squeeze of lemon juice. To serve, place the curried mussels in a large bowl and arrange the salmon fillets on top.
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