Mussels and Salmon in Couscous

After my sister Sarah's wedding reception was all cleaned up, my parents' old friends, Que and Mike Sala, came back to the house to chat. They were such a hoot! We talked about crabby librarians, grandkids, and great foods. We talked about mystery dinners, and they told us that they were going to one the next week. The host was serving a bunch of French foods, including escargot. That prompted my mom to say that she doesn't like shellfish, especially mussels, because they taste like the bottom of the ocean and are tough and chewy. Mike is a professional butcher and teaches a class on butchering, and he is one of the best cooks around when it comes to meats. So he said that mussels are actually quite tender if you make them right, and his wife Que agreed that this way, the recipe here, was the first way she actually liked eating mussels. I haven't tried it yet, but if it comes from Mike, the recipe is sure to be fantastic.


Mike Sala's Mussels and Salmon in Couscous Recipe

Ingredients 

1/4 cup dry couscous
1 ice cube chicken stock
4 mussels
1 salmon fillet

Procedure 

1. Place dry couscous in a little parchment packet, and place the ice cube in the center of the couscous. Place mussels in each corner, and then place the salmon on top--make sure that the salmon fillet is broad enough to cover all four mussels.

2. Fold the paper and tie. Bake in the oven at 350 degrees for 20 minutes for the ultimate mussel dinner.