Cornmeal-crusted Salmon with Basil Mussel Broth

2 to 3 pounds (1 to 1.5 kg) of fresh mussels
A big splash of any white wine
A big splash of cream
A sprinkle or two of salt and pepper
A few heaping spoonfuls of basil pesto
A cup or so of fine cornmeal
Another sprinkle or two of salt and pepper
Four 6-ounce (175-g) skinless salmon fillets
A big splash of vegetable oil

Toss the mussels, wine and cream into a large pot over medium-high heat. Cover with a tight-fitting lid to capture the steam. Cook until the mussel shells pop open, about 5 minutes or so. Cool the mussels until you can handle them, shuck, toss out the shells and beards.

Strain the broth into a saucepan. Bring the broth to a simmer, season with salt and pepper, stir in the pesto and reserved mussel meat. Keep warm while you make the salmon.

Pour cornmeal into a large resealable plastic bag with a pinch of salt and a generous sprinkle of pepper. Toss each salmon fillet one at a time with the cornmeal.

Preheat a large sauté pan over medium-high heat. Add enough cooking oil to cover the bottom of the pan. Carefully add the crusted fillets and pan-fry until crisp and golden on the first side, about 5 minutes.

Turn the fillets and crisp the other side. Serve with a ladleful of the reheated mussel broth.


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