Friselle With Mussels, Tomatoes and Parsley |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 10 |
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Friselle (a typical bread from Puglia very hard) with mussels and parsley Ingredients:
1 kg mussels, already clean |
16 small crackers, called friselle |
500 g cherry tomatoes |
1 bunch fresh basil |
1 garlic clove |
1 bunch fresh parsley |
2 tablespoons dried oregano, siciliano |
1/2 glass white wine |
extra virgin olive oil |
salt and pepper |
Directions:
1. Put the mussels in a saucepan with two tablespoons of oil, chopped garlic, basil and the white wine.
2. Cover and cook for about 2 minutes, until the shells open.
3. Finish cooking, shell and dress the mussels with a little cooking liquid strained, a little oil and minced parsley.
4. Cut the tomatoes in half, put in for about ten minutes with salt and pepper, a little bit of extra virgin olive oil and oregano,.
5. Bake in the oven at 60C FOR ABOUT 2 hours.
6. Meanwhile, soften the friselle with little cold water and dress with oil, oregano and pepper.
7. The presentation have the friselle on a tray, combine mussels and the cherry tomatoes, garnish with leaves of basil and serve.
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