INGREDIENTS

INSTRUCTIONS

Scrub and de-beard the mussels. Discard any which are broken. If  there
are any which are open give them a sharp tap on the work  surface. Any
which remain open are dead and must be discarded.  Cook the pasta in
boiling salted water until al dente and drain. Now  pour the nage into
a wide shallow pan and boil until reduced by half.  Add the mixed
vegetables and mussels and simmer for 3-4 minutes,  until the mussels
are opened up. Then add the olive oil, tomato  concasses, chopped herbs
and lasagne sheets. Season with salt and  pepper, add the lemon juice
and warm through for 30    seconds or so.  Divide between shallow
serving bowls giving everybody 2 sheets of  pasta and an equal amount
of mussels and sauce. Take a bit of care  here and you'll have quite an
impressive assortment of colours and  textures. Decorate with sprigs of
chervil.  Converted by MC_Buster.  Per serving: 424 Calories (kcal);
20g Total Fat; (42% calories from  fat); 45g Protein; 14g Carbohydrate;
105mg Cholesterol; 1073mg Sodium  Food Exchanges: 0 Grain(Starch); 6
1/2 Lean Meat; 0 Vegetable; 0  Fruit;  Converted by MM_Buster v2.0n.

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