Salmon in Saffron Mussel Sauce

Ingredients

• 1  bay leaves 
• 0.5 cup canned tomatoes with added puree canned crushed
• 0.1 teaspoon ground pepper 
• 0.5 cup wine dry white
• 1  garlic clove minced
• 0.5 teaspoon juice of lemon fresh
• 1 pound mussels scrubbed
• 1 tablespoon olive oil 
• 0.5 teaspoon saffron threads crushed
• 32 ounce salmon fillet skinless
• 0.8 cup whipping cream ()

Equipment

• bowl
• frying pan
• sauce pan
• measuring cup
• slotted spoon

Directions

1. Combine mussels and wine in large saucepan over medium-high heat. Cover and cook until mussels begin to open, stirring occasionally, about 4 minutes. Using slotted spoon, transfer mussels to large bowl (discard any mussels that do not open).
2. Pour liquid from saucepan into 2-cup measuring cup. Stir in saffron.
3. Let cooking liquid stand 15 minutes.
4. Add enough cream to cooking liquid to measure 1 1/3 cups.
5. Transfer to large saucepan. Stir in tomatoes, garlic, bay leaf, and cayenne. Simmer over medium heat until sauce thickens slightly, about 5 minutes. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill mussels and sauce separately.)
6. Heat oil in large nonstick skillet over high heat.
7. Add salmon, rounded side down. Cook until bottom is golden, about 3 minutes. Turn salmon over. Reduce heat to low; cover and cook until salmon is opaque in center, about 4 minutes longer.
8. Remove from heat. Leave covered to keep warm.
9. Bring sauce in large saucepan to simmer over low heat.
10. Add mussels in shells; stir until heated through, about 2 minutes. Stir in lemon juice.
11. Place 1 salmon fillet on each of 4 plates. Divide mussels among plates. Spoon sauce over salmon and mussels.