Friselle With Mussels, Tomatoes and Parsley

Friselle (a typical bread from Puglia very hard) with mussels and parsley

• Ready In: 2 hrs 20 mins
• Serves: 4
• Yields: 4 pieces

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.