1.   Arrange beans on a serving plate and sprinkle with the onion and remaining parsley.

2.   Add minced garlic, ham, pequillo peppers and remaining parsley.

3.   Add remaining parsley, and place in a serving bowl.

4.   Add the paprika, tomato paste, eggplants, tomatoes, the remaining parsley, and salt and pepper to taste.

5.   Garnish with remaining parsley.

6.   In a large serving bowl, mix together the remaining parsley and olive oil, melted butter and basil.

7.   Just before serving, add the remaining Cognac, the Madeira, the remaining parsley for garnish, and salt and pepper.

8.   Pour sauce on top and garnish with remaining chopped parsley and diced tomatoes.

9.   Pour sauce over mussels and garnish with remaining parsley.

10.   Put any remaining parsley in a covered dish and place in the refrigerator for later use.