• 500 g/1 lb 2 oz fresh mussels
• 60 g/2 oz cooked squid cut in rings
• 16 cooked peeled prawns
• 6 fillets anchovies, roughly chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon parsley, finely chopped
• 2 tablespoons extra-virgin olive oil
• 20 g/¾ oz sun-dried tomatoes in olive oil, cut in julienne
• 30 black olives, pitted
• 1 generous pinch dried chilli flakes
• salt and freshly ground black pepper to taste
• 8 fresh basil leaves

Wash and remove the beards from the mussels. Place the mussels in a shallow pan, cover the pan and leave over high heat until the mussels have opened. Remove the mussels 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 tablespoons of the mussel liquor.

Add all the fish, warm them through, season with salt, pepper and chilli flakes. Serve on slices of bruschetta. Decorate with shreds of fresh basil and a mussel in a shell.