5 Monterey Bay Salmon
A hearty dish that would taste best
accompanied by a glass of Sangiovese or Chianti.
Mussels come in several varieties and are generally
harvested in shallow waters off the coasts of both the
Atlantic and Pacific Oceans and the Mediterranean
Sea. You could use any variety of mussels but the
Prince Edward Island Mussel is particularly sweet and
2 Dozen PEI Mussels
¼ Cup Clam Juice
½ lb Smoked Salmon, skin removed and cut into 1”
2 Cups of your favorite prepared marinara sauce or
home made if preferred
1 Cup diced fresh tomatoes
Salt and Pepper To Taste
1 bunch of Italian Parsley, chopped
1lb Dry Rigatoni Pasta, cooked according to package
directions and well drained.
Heat a non-stick sauté pan over medium high heat. Add
the mussels and the clam juice to the pan and cooked
until all the mussel shells have opened.
2. Add the salmon to the mussels and stir.
3. Pour in the marinara sauce and reduce to simmer.
4. Just before serving add the fresh tomatoes to the
5. Serve over the rigatoni and garnish with chopped