Recipe courtesy of PEI Mussels<\/p>\n","protected":false},"author":4,"featured_media":5286,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","ratings":[],"pei_featured":["mussels"],"mussel_link":"https:\/\/www.thesocialshell.com\/where-to-buy\/","oyster_link":"","lobster_link":"","potato_link":"","beef_link":"","pei_custom_input":null,"pei_custom_link":null},"recipe_category":[5],"recipe_tag":[179,203,204],"class_list":["post-5296","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-entree","recipe_tag-mussels","recipe_tag-mussels-with-pasta-and-hot-smoked-salmon","recipe_tag-pasta"],"acf":{"total_time":{"days":"","hours":"","minutes":20},"servings":{"serving_size":2,"serving_range":false},"ingredients_type":"Basic","ingredients":[{"quantity":2,"measurement":"lb","ingredient":"fresh PEI Mussel "},{"quantity":0.5,"measurement":"lb","ingredient":"bite-sized pasta, cooked "},{"quantity":2,"measurement":"tbsp","ingredient":"olive oil "},{"quantity":2,"measurement":"","ingredient":"shallots, finely chopped "},{"quantity":0.5,"measurement":"cup","ingredient":"white wine "},{"quantity":2,"measurement":"","ingredient":"sundried tomatoes (in oil) drained and sliced "},{"quantity":1,"measurement":"tbsp","ingredient":"champagne vinegar "},{"quantity":1,"measurement":"tsp","ingredient":"Dijon mustard "},{"quantity":0.5,"measurement":"cup","ingredient":"hot smoked salmon*, roughly chopped "},{"quantity":1,"measurement":"tbsp","ingredient":"fresh basil, finely chopped "}],"ingredients_advanced_wrap":null,"directions":[{"step":"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."},{"step":"Cook pasta in plenty of salted water according to package directions. Drain and set aside."},{"step":"Meanwhile, heat 1 tbsp olive oil in a large pan over medium heat. Add shallots and saut\u00e9 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."},{"step":"Remove mussels with a slotted spoon and set aside."},{"step":"Whisk tomatoes, vinegar and Dijon into broth. Reduce slightly."},{"step":"Toss broth with cooked pasta and divide between two bowls. Top with salmon, mussels and fresh basil leaves."}],"chefs_tip":"If hot smoked salmon is not available, substitute cold smoked salmon or leftover grilled salmon.\r\n","calories":"","nutritional_info":"","link":"","gallery":""},"yoast_head":"\n