Mustard Seed Crusted Fillet of Salmon

For each salmon portion:
1/2 c cooked and prepared cous cous
2 T whole mustard seed
2 T fine chopped mixed fresh herbs, such as:
     parsley, tarragon, chervil, oregano and/or basil

Oil a baking pan and preheat oven to 375°F. Combine cous cous, mustard seed and herbs in a bowl; reserve. Place salmon fillets on the oiled pan, and mound with the cous cous-mustard seed mixture on the top of each one. Place in oven and bake until the salmon tests done.

Mussel, Saffron and Fennel Broth with White Wine

3 dozen mussels, cleaned and debearded
1 c chopped fennel
1/2 c each large dice carrots and celery
1 small yellow onion, rough chopped
1 small shallot, chopped
1 1/2 cups white wine
1 c court boullion, richly flavored
1 large pinch saffron threads
Salt and pepper to taste

Place mussels in a large pot with tight-fitting lid. Add vegetables, wine, court boullion, saffron (make sure saffron is in the liquid). Sprinkle with salt and pepper. Set over high heat and bring to boil. Cover the pot and cook for about 5 to 6 minutes, until the mussels are done. Strain the mussels and vegetables from the broth. Reserve mussels for another use. Use the broth for the salmon.

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