Mussels And Saffron Lasagna - cooking recipe

Ingredients

1 1/4 cups dry white wine
2 None shallots, peeled and finely diced
4 sprigs fresh thyme, plus extra for garnish
6 1/2 lbs mussels, scrubbed, beards removed, any open shells discarded
2 tbsp butter
2 tbsp all-purpose flour
2 pinches saffron threads
2/3 cup heavy cream
1/2 lb fresh lasagne, cut into 36 squares
1/2 cup Parmesan, grated

Preparation

In a large saucepan, bring the wine, shallots and 2 whole sprigs thyme to the boil. Add the mussels, cover and simmer over a medium heat for 8 mins, or until the mussels open. Drain, reserving the stock. Discard any unopened mussels.
Melt the butter in a separate saucepan. Add the flour and saute over low heat for 2 mins, stirring constantly. Add the mussel stock, saffron, cream and the leaves of 2 sprigs thyme. Simmer over low heat for 3-4 mins, stirring. Season with salt and black pepper. Remove the mussels from their shells and stir into the sauce.
Cook the lasagne in boiling salted water for 4 mins. Drain. On serving plates, layer the lasagne sheets, mussels and sauce. Sprinkle with the Parmesan and garnish with thyme.