Friselle With Mussels, Tomatoes and Parsley
"Friselle (a typical bread from Puglia very hard) with mussels and parsley"
photo by foodandmood.eu
- Ready In:
- 2hrs 20mins
- Ingredients:
- 10
- Yields:
-
4 pieces
- Serves:
- 4
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
- Put the mussels in a saucepan with two tablespoons of oil, chopped garlic, basil and the white wine.
- Cover and cook for about 2 minutes, until the shells open.
- Finish cooking, shell and dress the mussels with a little cooking liquid strained, a little oil and minced parsley.
- 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,.
- Bake in the oven at 60C FOR ABOUT 2 hours.
- Meanwhile, soften the friselle with little cold water and dress with oil, oregano and pepper.
- 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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RECIPE SUBMITTED BY
We are a mother and a doughter, the first one the italian recipes expert with a natural predisposition to food esthetic and the second one the technological side of the blog and sometimes unexpected chef.
Foodandmood.eu has born because we think that for every moment of a day or life we can meet the right plate. Moreover, we would like to tell something about italian recipes, and in general, about italian food style.
From Florence with love,
Patriza&Silvia - www.foodandmood.eu
