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Categories:Viewed: 54 - Published at: 2 years ago
Ingredients
- 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
Method
- 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.
