Lasagne of Mussles with Herbs and Tomato

Everybody loves seafood. Eating seafood delicacies is a surefire weay of staying healthy. My mom used to tell me that I should always include seafood in my diet -- mussles included.

I used to hate mussles. It has some texture that I can't quite explain. As a child, I'd pretend to eat the mussles that were served on the dining table. When my parents were not looking, I'd shove it in my pockets where I had a plastic bag ready. My sister used to squeal on me. I'd always punch her arm when I see that she's about to tell my mom about my misdeed. Needless to say, I'd get caught not eating the mussles. How I hated my sister during those times. However, things have changed. I've tasted Lasagne of Mussles with Herbs and Tomato. I just got to share the delicious healthy recipe with you.

Ingredients:

1 1/2 kg of Mussles

1200 ml of nage

8 lasagne sheets (dried or fresh)

50 g of mixed vegetables (diced)

2 tablespoons of herbs -- parsley and chives (choped)

2 tablespons of tomatoes concasses

50 ml of olive oil

1 tablespoon of salt

1 tablesppon of lemon juice

1 tablespoon of white pepper (ground)

1 sprig chervil for decoration

Make sure that you de-beard and scrub the mussles. See to it that you discard the mussles that are already open; these mussles are already dead. Meanwhile, boil some salted water and cook pasta until you see that it is already al dente. Next, you need to place the nage in a shallow wide pan and bring it to a boil. The mixed veggies and the mussles need to be added into the pan. Simmer the mixture for around 4 minutes or until such time that the mussles are already open. Afterwards, lasagne, tomatoes concasses, olive oil, and the chopped herbs may be included in the mixture. Use the pepper and salt to season the dish. Lastly, add lemon juice then heat for around 30 seconds or more.