-
1
Heat 1 tablespoon of butter in a large pot over medium heat.
-
2
Add the shallots and sweat until softened, about 5 minutes.
-
3
Add the wine and bring to a boil.
-
4
Add the mussels, cover the pot and cook until they open, stirring occasionally, about 6 minutes.
-
5
Take out the mussels and set aside to cool.
-
6
Raise the heat and simmer until the mussel broth is reduced by half, about 25 minutes.
-
7
Meanwhile, pick the mussels from the shells, discard the shells and refrigerate the meat.
-
8
With a vegetable peeler, remove the zest from half of the lemon.
-
9
Cut the zest into fine julienne strips and blanch in boiling water for 30 seconds.
-
10
Drain.
-
11
Juice the other lemon half (about 1 1/2 teaspoons) and set aside.
-
12
Combine the lemon zest, 1 tablespoon of sun-dried tomatoes, and the first four types of olives.
-
13
Set aside.
-
14
In a small saucepan, combine the reduced mussel broth, vinegar, black olives, fennel tops, remaining sun-dried tomatoes and the 1 tablespoon of tomato oil.
-
15
Place over medium heat and cook 4 minutes.
-
16
Stir in the lemon juice.
-
17
Melt the remaining tablespoon of butter in a large skillet over medium heat, add the mussels and cook just to warm them through.
-
18
Keep warm.
-
19
Heat the oil in a large skillet over medium-high heat.
-
20
Season the salmon with salt and pepper.
-
21
Sear the salmon until browned on both sides and slightly undercooked in the center, about 3 1/2 minutes per side.
-
22
Place 1 piece of salmon in the center of 4 plates and surround with the sauce and mussels.
-
23
Top with the olive mixture and sprinkle with oregano.
-
24
Serve immediately.
