INGREDIENTS

INSTRUCTIONS

Finely chop the garlic and shallot. Add 55g of butter to  approximately
1 pint of boiling water in a shallow saut style pan.  Add the thyme
into this liquor and season. Clean, wash and debeard  the mussels.
Remove all the barnacles and heat up a frying pan until  smoking hot.
Now add the mussels to this pan and immediately a good  150ml of white
wine. Whilst mussels are cooking, poach the salmon  pieces in the
water, butter and thyme liquor. Cover the salmon with a  butter wrapper
or a piece of grease proof paper and turn the pan down  to a simmer for
approximately 5 / 6 minutes to poach the salmon.  Poach noodles in a
sauce pan in boiling water with a little olive oil  and seasoning. Cook
for 2 / 3 minutes and drain. Make a tower (using  a fork) of the pasta
and serve in the centre of a deep bowl. Add the  remainder of butter to
the mussels and move white wine if necessary  and then the chopped
herbs and tomatoes. Serve the salmon around the  pasta with the mussels
scattered around and the sauce over  Converted by MC_Buster.  NOTES :
Chef:Steven Saunders  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 887
Calories From Fat: 540
Total Fat: 61.2g
Cholesterol: 206.2mg
Sodium: 1053.2mg
Potassium: 1537.7mg
Carbohydrates: 55.1g
Fiber: 3.5g
Sugar: 5.8g
Protein: 34.6g