Pasta

Shrimp and mussel lasagne

To make this recipe for four people, you’ll need: 1 bag of peeled red shrimp 500 g Grand Krust, 1 kg of mussels, 1 onion, 1 leek, 1 carrot, 1 tablespoon of tomato sauce, 75g flour, 75g butter, 1 l milk, 75 g Emmental cheese, 75g grated Parmesan cheese, salt, olive oil, oregano, 1 clove of garlic, 20 lasagne sheets and nutmeg.

Ingredients

FOR 4 PEOPLE

1 bag of PUD (Peeled Undeveined) red shrimp 500 g Grand Krust
1 kg of mussels
1 onion
1 leek
1 carrot
1 tablespoon of tomato sauce
75 g flour
75 g butter
1 l milk
75 g Emmental cheese
75 g grated Parmesan cheese
salt
olive oil
oregano
1 clove of garlic
20 lasagne sheets
nutmeg

Nutritional information

PER 100 GRAMS

Energy
Proteins
Carbohydrates
Fats

You'll need to

PUD Red shrimp 600 g Spectrum The Mediterranean Taste

You'll need to

Whole Chile Mussel cooked in its own juice Spectrum Pier33 Gourmet by Grand Krust

Step by Step

Begin by putting the mussels in a pot. Cover and heat until the mussels open from the steam.

Once the mussels have opened, set them aside.

Finely chop the onion, leek, carrot and garlic. Gently fry them in a lug of olive oil.

While the vegetables are cooking, remove the meat from the mussels, chop them, and set them aside.

When the vegetables have taken on some colour, add the shrimp and the mussels; sauté everything together for a few minutes.

Add the tomato sauce, season to taste, add oregano and set aside.

Next, heat some butter in a pot. When it’s melted, add the flour and let the mix cook for five minutes, stirring now and then so it doesn’t stick. Add milk to the pot and continue to stir to avoid lumps. For some extra flavour, you can mix one part milk with some of the water from the mussels. When the bechamel sauce begins to boil, season to taste, add nutmeg and set aside.

Cook the lasagne sheets in a pot of boiling salted water for 7 minutes.

While the pasta is cooking, cover the bottom of a baking dish with some bechamel sauce.

When the pasta is ready, put a layer of lasagne in the baking dish; top with the shrimp and mussel filling. Intersperse layers of lasagne and filling until the filling has been used up.

Finish with a final layer of lasagne.