| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Food3, Ood9 |
4 |
servings |
INGREDIENTS
| 1 1/2 |
kg |
Mussels; (3lb) |
| 8 |
|
Fresh or dried lasagne sheets |
| 1200 |
ml |
Nage; (2 pints) |
| 50 |
g |
Finely diced mixed vegetables such; carrot, celery and |
|
|
; as leek, fennel (2oz) |
| 50 |
ml |
Olive oil; (2fl oz) |
| 2 |
tb |
Tomatoes concasses |
| 2 |
tb |
Chopped mixed fresh herbs; such as chervil, |
|
|
; chives and parsley |
| 1 |
tb |
Lemon juice |
|
|
Salt |
|
|
Freshly ground white pepper |
| 1 |
|
Sprig fresh chervil to decorate |
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; 2
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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