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
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.