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Pan-fry the salmon.
Cook the mussels in boiling water for a couple of minutes – until they have just opened.
Cook the pasta until al dente.
Take the mussels out of the stock and reduce.
Dice the tomato flesh and artichokes and heat in oil with no colour.
Take off the heat, add the mustard, oil and vinegar, warm through and season. Mix in the reduced stock and add the chopped tarragon at the last minute.
Mix the sauce with the mussels and pasta and put in a bowl. Lay the salmon on top and eat immediately.
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