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1
Mince the salmon into a puree.
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2
Soak one-half of the breadcrumbs in the milk.
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3
Beat the eggs well.
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4
Add softened bread crumbs and eggs to the salmon and season with mace, white pepper and salt.
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5
Mix thoroughly; shape like a salmon cutlet and coat with the remaining breadcrumbs.
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6
Heat the butter in a skillet and fry the salmon until golden.
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7
Arrange on a serving platter and keep warm.
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8
TO MAKE THE SAUCE: Melt the butter in a pot large enough to hold mussels.
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9
Add the shallot, garlic, parsley and thyme.
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10
Saute very gently for 4- 5 minutes.
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11
Scrub the mussels thoroughly with a stiff brush under running water and scrape off tufts with a knife.
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12
Add the mussels to the pot, increase the heat slightly and stir for 3 or 4 minutes.
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13
Pour in the white wine, cover the pot with a tightly fitting lid and allow to simmer for 10- 12 minutes, or until the mussel shells have opened.
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14
Discard any mussels which do not open.
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15
Remove the mussels from the pot.
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16
Take mussels out of their shells and arrange around the salmon.
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17
Discard shells; divide mussels evenly between dinner plates.
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18
Pour the cream into the pot, bring back to boil and reduce by two thirds.
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19
To serve: Pour the sauce over the salmon, sprinkle with freshly chopped parsley and garnish with lemon wedges.
