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Lasagna with saffron mussels and thyme

Lasagna with saffron mussels and thyme

This recipe is perfect for a main dish

What you need:

  • 1 kg of blue mussels

  • 250 g of lasagna plates

  • 1 shallot onion

  • fresh thyme

  • 2 dl white wine

  • 25 g butter

  • 2 tbsp flour

  • 1 1/2 dl cream

  • 1/2 tsp saffron

  • parmesan cheese

  • 1 organic lemon

  • olive oil

  • salt and pepper


  • clean the mussels under cold water and discard any open ones

  • chop the shallot

  • put a pot of salted water to the boil for the pasta plates

  • heat large deep dishes



  • In a large pot fry the onion in olive oil and a little pepper

  • add white wine and let it come to a boil

  • add the mussels and let cook under lid for 6-8 min

  • put mussels through a sieve and keep the liquid

  • remove the mussels from the shelves

  • In a pot melt the butter under medium heat

  • add the flour and whisk

  • add the mussel liquid

  • add the cream

  • add the saffron

  • add some fresh thyme sprigs

  • reduce the mixture until you have the desired thickness of the sauce. Whisk constantly.

  • season with salt and pepper

  • add the mussels

  • keep warm under low heat and put a lid on

  • boil the desired number of lasagna plates

  • put ready the heated dishes

  • add a little sauce in the middle

  • take one pasta plate at a time and make sure it is not dripping wet

  • place the pasta plate on top of sauce

  • add some more sauce with some mussels

  • add another pasta plate

  • add another layer of sauce and mussels

  • add a pasta plate on top

  • add a little more sauce on top

  • sprinkle with grated parmesan cheese

  • sprinkle with some zest of the lemon

  • add small sprigs of fresh thyme

  • serve

Tip: Best is fresh pasta plates as then you can cut them in a size that fits the deep dish. I prefer no more than 6x12 cm. Or approx. the size of your iPhone ;) - Or even better, you make the lasagna plates your self. Find the recipe here:

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