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Ingredientes
- 500 gm Fresh mussels, (1lb 2oz)
- 60 gm Cooked squid, cut into rings (2oz)
- 16 x Cooked peeled prawns
- 6 x Fillets anchovies, roughly minced
- 2 x Cloves garlic, finely minced
- 1 Tbsp. Parsley, finely minced
- 2 Tbsp. Extra virgin extra virgin olive oil
- 20 gm Sun-dry tomatoes in extra virgin olive oil, cut in julienne (3/4oz)
- 30 x Black olives, pitted
- 1 x Generous healthy pinch dry chilli flakes Salt and freshly grnd black pepper to taste
- 8 x Fresh basil leaves
Direcciones
- Wash and remove the beards from the mussels. Place the mussels in a shallow pan, cover the pan and leave over a high heat till 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 extra virgin olive oil, add in the sun-dry tomatoes and the olives, fry for a few seconds. Add in 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 extra virgin olive oil. This is the basic recipe but other dressings can be used.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 4 servings | |
| Calories 1117 | |
| Calories from Fat 1003 | 90% |
| Total Fat 111.61g | 140% |
| Saturated Fat 15.62g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 509mg | 21% |
| Potassium 667mg | 19% |
| Total Carbs 8.63g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.91g | 1% |
| Protein 22.94g | 37% |
