Cook the pasta as directed on the package. Wash the mussels and discard those that do not close or are broken. Peel and chop onions and garlic, cut into butter in a large saucepan.
Add water, fondant, parsley stalks and pepper.
Put the mussels and cook under the lid 3-4 minutes.
Pick up the mussels and discard those that have not opened.
Remove the mussels from the shells. Chop the parsley leaves. Seed and dice the apples.
Shred the salmon. Stir in the crème fraiche in the mussel spade. Add mussels, parsley leaves, apple and salmon.
Let the sauce cook for a few minutes and pour the sauce over the pasta.
