In a large, heavy bottomed saucepan, over medium high heat, add cream, wine and mussels.
Cover with lid to keep steam in, and cook 5-7 minutes, or until mussels are all fully opened.
Remove from heat and set aside to cool. Once cool, remove mussel meat from shells, toss shells and set meat in small bowl. Pour cream sauce into smaller saucepan, add pesto and set that aside as well.
Place cornmeal, salt, pepper and Paprika in a large plastic bag. Shake each salmon filet separately in bag to coat. In large sauté pan, heat corn oil on medium high. Add salmon, skin side down first to hot pan. Sear for 5-6 minutes per side, or until cornmeal crust is browned and crisp and salmon is done to medium.
Heat cream/pesto sauce until warmed through, add mussel meat back to sauce and continue to warm.
In bowls, add one salmon filet and top with mussels and some of the sauce.
Serve with plenty of crusty bread for dipping. Adapted from Michael Smith
** Mussel shells should be tightly closed. If not, give it a tap, if it does not close, mussel is dead and should be discarded.
