Mussels And Saffron Lasagna

• 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

1. 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.
2. 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.
3. 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.

white wine, shallots, thyme, mussels, butter, flour, threads, heavy cream, fresh lasagne, parmesan

Taken from recipes-plus.com/api/v2.0/recipes/20023 (may not work)