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1
Combine mussels and wine in large saucepan over medium-high heat.
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2
Cover and cook until mussels begin to open, stirring occasionally, about 4 minutes.
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3
Using slotted spoon, transfer mussels to large bowl (discard any mussels that do not open).
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4
Pour liquid from saucepan into 2-cup measuring cup.
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5
Stir in saffron.
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6
Let cooking liquid stand 15 minutes.
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7
Add enough cream to cooking liquid to measure 1 1/3 cups.
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8
Transfer to large saucepan.
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9
Stir in tomatoes, garlic, bay leaf, and cayenne.
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10
Simmer over medium heat until sauce thickens slightly, about 5 minutes.
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11
Season with salt and pepper.
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12
(Can be made 4 hours ahead.
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13
Cover and chill mussels and sauce separately.)
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14
Heat oil in large nonstick skillet over high heat.
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15
Add salmon, rounded side down.
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16
Cook until bottom is golden, about 3 minutes.
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17
Turn salmon over.
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18
Reduce heat to low; cover and cook until salmon is opaque in center, about 4 minutes longer.
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19
Remove from heat.
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20
Leave covered to keep warm.
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21
Bring sauce in large saucepan to simmer over low heat.
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22
Add mussels in shells; stir until heated through, about 2 minutes.
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23
Stir in lemon juice.
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24
Place 1 salmon fillet on each of 4 plates.
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25
Divide mussels among plates.
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26
Spoon sauce over salmon and mussels.
