Mussels Many Ways

Mussels with Salmon in a Lemon Primavera Sauce
1 lemon, jest removed and reserved
4 Tbsp butter
1 carrot, cut into small fine julienne
1 onion, finely diced
1 celery, finely diced
2 cloves garlic, finely sliced
2 lbs mussels in shells
½ cup dry white wine
½ cup chicken stock
1 lb salmon fillet, skinned and diced into ½ inch cubes
palmful of fresh parsley, minced

Juice the lemon and reserve juice. Dice the lemon rind into ½ inch pieces and reserve. In a large, deep skillet, sauté the onion, celery and carrot in the butter until onions soften. Add garlic and cook another 2 minutes until fragrant. Salt and pepper to taste.

Add the mussels, wine and stock and bring to a boil. Reduce heat to a simmer, cover and cook for 2-3 minutes until mussels begin to open. Scatter salmon on top of mussels, and top with parsley and lemon rind. Pour in the lemon juice, cover and cook another 2-3 minutes until salmon is cooked through. Serve in bowls, topped with the lemon jest along with bread or focaccia. Alternatively, you can serve on top of linguine or other pasta.

Mussels with Scallops and White Wine
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