Cornmeal-Crusted Salmon with Pesto Mussel Broth

Mussels have been cultivated for almost 800 years and have been used as a food source for more than 20,000 years. In North America, 80% of cultured mussels are produced in Prince Edward Island in Canada. Cultured mussels are grown in mesh stockings that are suspended from longlines (ropes) in the water. Because they never touch the ocean bottom and grow quickly, cultured mussels taste sweeter, are more tender, are plumper, are free of grit and have a higher meat yield than their wild counterpart. Mussels are rich in protein and minerals while being low in fat and cholesterol. They are a good source of protein, calcium, and iron.

Serves 4
recipe adapted from Chef at Home
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4 skinless salmon fillets (about 6 oz./174g each)
2 to 3 lbs. (1 to 1.5 kg) of mussels, de-bearded and rinsed well
big splash of white wine
big splash of heavy cream (35%)
2 tablespoons basil pesto
1 cup (250ml) or so of fine cornmeal
sea salt and freshly ground black pepper
big splash of vegetable oil

To make the broth, toss the mussels, wine and cream into a large pot over medium-high heat. Cover with a tight fitting lid to capture the steam and cook until they open, about 5 to 7 minutes. Let cool then shell the mussels and reserve the meat. Toss the shells. Strain broth into a clean saucepan, add pesto and reheat just before serving.

Place cornmeal, salt and pepper into a re-sealable plastic bag and shake, coating each piece of salmon well. Try not to use a coarse cornmeal; it won’t adhere as well to the natural moisture of the fish. Preheat a large sauté pan over medium-high heat then add the corn oil. It should completely cover the bottom of the pan in a thin layer, more than a film. Too little and the fish won’t sear. Don’t worry it won’t absorb the oil. Add the crusted salmon filets and pan-roast for 5 to 6 minutes per side. Place the reserved mussels back into broth and heat through. Position a piece of salmon in middle of a warm bowl. Ladle some of the broth and mussels over it.

The Culinary Chase’s Note:  This was not only delicious but easy to prepare and have on the table in less than 30 minutes.  I added a teaspoon of curry powder to the cornmeal but you can add any flavoring you like.  Fresh mussels should be stored in the shell in the coolest part of the refrigerator for five to eight days. To keep them moist, cover with a damp cloth or wet newspaper. They should not be stored in an air-tight container or in water. The less mussels are disturbed, the longer they will remain alive; therefore, the time to clean them is just before cooking.