| 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 |
tb |
Parsley; finely chopped |
| 2 |
tb |
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.
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