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Premium saffron — paella, biryani, risotto Milanese
Adjustable stand — hold cookbook or tablet at eye level while cooking
Smoked mussels — appetizer, pasta, rice, charcuterie boards
Standard 9x13 ceramic — lasagna, casseroles, gratins, brownies
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Premium saffron — paella, biryani, risotto Milanese
Adjustable stand — hold cookbook or tablet at eye level while cooking
Smoked mussels — appetizer, pasta, rice, charcuterie boards
Standard 9x13 ceramic — lasagna, casseroles, gratins, brownies
Record your recipes and experiments — organized cooking journal
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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 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.