http://www.hubcom.com/cgi-win/recipe.exe/3/3/1/9/170/ 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
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|Serving Size: 1 Serving (3504g)|
|Recipe Makes: 1|
|Calories from Fat: 1129 (38%)|
|Amt Per Serving||% DV|
|Total Fat 125.5g||167 %|
|Saturated Fat 20.3g||102 %|
|Monounsaturated Fat 62.3g|
|Polyunsanturated Fat 23.1g|
|Cholesterol 706.7mg||217 %|
|Sodium 7328.5mg||253 %|
|Potassium 10041.2mg||264 %|
|Total Carbohydrate 140.6g||41 %|
|Dietary Fiber 10.5g||42 %|
|Sugars, other 130.1g|
|Protein 309g||441 %|
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Calories per serving: 2966
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