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1
Clean and debeard the mussels. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them. Set aside.
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2
Season the salmon with salt and freshly ground black pepper. Heat a frying pan; add a knob of the butter and the olive oil.
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3
Place the salmon into the pan and fry on both sides for two minutes until just cooked, but still slightly pink in the centre.
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4
Heat a pan until hot; add the mussels and white wine, cover and cook for 2-3 minutes or until the mussels are cooked. The mussels are cooked when they've opened up - be sure to discard any that don't open.
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5
Strain the mussels through a sieve, reserving the cooking liquid. Remove half of the mussel meat from the shells and set aside.
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6
Add the remaining butter, shallots, leek and garlic to the pan used for cooking the mussels and fry for two minutes. Add the mussel cooking liquid and simmer until the volume of liquid has reduced by half.
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7
Add the fish stock to the pan and bring the liquid back to the boil. Cook for one minute, then add the cream and simmer for another minute.
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8
Add the reserved mussels to the pan, cover and simmer for two minutes.
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9
Add the peas and tomato and simmer for a further minute. Season with salt and freshly ground black pepper and stir in the chives.
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10
To serve, arrange the salmon in four serving bowls and pour the sauce over.
