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Mussels with Pasta and Hot Smoked Salmon

  • 20 m
  • ·
  • 2 Servings
  • ·
  • Print

Recipe courtesy of PEI Mussels


- 2 Servings +


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.

Chef Tip:

If hot smoked salmon is not available, substitute cold smoked salmon or leftover grilled salmon.

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