Mussels and chickpeas with bruschetta
- February 2006
- for 4 people
- Ready in 30 minutes
Keep the mussels in their shells for this impressive but easy midweek meal, eat them with your fingers, then enjoy mopping up the sauce with the garlicky bruschetta.
- 11.1g (1.6g saturated)
- 53.8g (5.9g sugar)
To make bruschetta, grill or griddle good bread on both sides, rub with the cut side of a garlic clove, anoint liberally with extra-virgin olive oil and season with salt.
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