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- 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 sauté 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.