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CATEGORY CUISINE TAG YIELD
Food9 4 Servings

INGREDIENTS

500 g Fresh mussels, 1lb 2oz
60 g Cooked squid, cut into rings
2oz
16 Cooked peeled prawns
6 Fillets anchovies, roughly
chopped
2 Cloves garlic, finely
chopped
1 T Parsley, finely chopped
2 T Extra virgin olive oil
20 g Sun-dried tomatoes in olive
oil cut in julienne
3/4oz
30 Black olives, pitted
1 Generous pinch dried chilli
flakes
Salt and freshly ground
black pepper to
taste
8 Fresh basil leaves

INSTRUCTIONS

Wash and remove the beards from the mussels. Place the mussels in a
shallow pan, cover the pan and leave over a high heat until the
mussels have opened. Remove the mussles from the shells, reserving 4
in their shell for decoration. Strain and reserve the mussel liquor.
Fry the garlic and parsley briefly in the olive oil, add the sun-dried
tomatoes and the olives, fry for a few seconds. Add 2 tbsp of the
mussel liquor.  Brushcetta: Thick slices of bread cut from a large
round loaf, cooked  on a griddle, rubbed with garlic and dressed with
extra virgin olive  oil. This is the basic recipe but other dressings
can be used.  Converted by MC_Buster.  Per serving: 113 Calories
(kcal); 11g Total Fat; (83% calories from  fat); 2g Protein; 3g
Carbohydrate; 5mg Cholesterol; 509mg Sodium Food  Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat;  0 Other
Carbohydrates  Converted by MM_Buster v2.0n.

A Message from our Provider:

“Don’t let your worries get the best of you. Remember, Moses started out as a basket case”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 130
Calories From Fat: 64
Total Fat: 7.4g
Cholesterol: 39mg
Sodium: 603mg
Potassium: 566.7mg
Carbohydrates: 11.2g
Fiber: 7.2g
Sugar: <1g
Protein: 8.9g


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