Yield: 1 Servings
|5½ pounds||Mussels; cleaned|
|2½ fluid ounce||Olive oil|
|4||Garlic cloves; pealed & finely chopped|
|3 smalls||Dried chillies; crushed|
|1¾ pounds||Tin peeled plum tomatoes; drained of most of their juice & chopped|
|Sea salt & black pepper|
|1 bunch||Italian parsley; chopped|
|Extra virgin olive oil|
|6 slices||Pugliese bread; cut at angle|
|1||Garlic clove; pealed & halved|
1.Heat 2 fl oz of the olive oil in a large saucepan. Add the mussels, white wine and 4 fl oz water. Cook over a high heat until all mussels are opened, discard any remaining closed.
2.Remove the mussels and boil to reduce the liquid by half. Remove half the mussels from their shells.
3.Heat the remaining olive oil in a large pan and fry the garlic until lightly brown. Add mussel liquid, chilli, and tomatoes. Cook gently until the tomatoes haave reduced to a medium thick consistency, (about 30 mins).
Season with salt, pepper, and more chilli if required.
4.Put in the mussels and half the parsley 5.Toast the bread on both sides and rub with garlic. Serve soup with the bruschetta, the remaining parsley, and a generous amount of extra virgin olive oil.
Posted to recipelu-digest by LSHW <shusky@...> on Feb 18, 1998