I figured I better take short leave with a recipe out there. My gosh what kind of cooking blog is this joint?
I love this cut in small portions as a starter, especially if doing a oyster stuffing with your turkey. If you have fresh mussels by all means use them. Enjoy… I must bid all reading an early Happy and Prospering Thanksgiving.
Pumpkin Sage Lasagna with Mussel and Bacon Sauce
16 ounces lasagna noodles
— FOR FILLING
2 tablespoons unsalted butter
3 tablespoons chopped shallot
1 tablespoon fennel seeds
2 tablespoon fresh sage — minced
3 cups pumpkin puree
2 tablespoon lemon juice
1/4 cup chopped parsley
salt and pepper — to taste
— FOR SAUCE
4 slices bacon — chopped
1 large red onion — chopped
2 clove garlic — minced
10 ounces mussels — canned, rinsed and pick through for shell
1 cup dry white wine
1/4 cup water
3 tablespoons fresh sage — minced
1/2 cup grated parmesan cheese
parsley — for garnish
Cook the pasta in salted boiling water about 5 minutes for store bought,
2 minutes if using fresh.
Drain and set aside.
Preheat oven to 350.
FOR Filling- On stovetop melt butter and saute shallot with fennel
seeds and sage until shallot is tender.
Add the pumpkin puree, lemon juice and parsley.
Salt and pepper to taste. Set aside.
FOR SAUCE- On stove top fry bacon until almost crisp,
(Drain off excess grease.) add the red onion and fry
until onion is tender, then add garlic.
Add the mussels, wine, water, sage.
Simmer about 10 minutes.
To ASSEMBLE- Layer pan starting with some(cover bottom of pan) sauce,
then pasta, then evenly with the pumpkin
puree mixture. Repeat ending with pasta. Pour remaining
sauce evenly over the pasta and bake covered for 40 minutes.
Uncover and sprinkle with the parmesan. Bake uncovered another
Serve with parsley for garnish.