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Friselle With Mussels, Tomatoes and Parsley

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“Friselle (a typical bread from Puglia very hard) with mussels and parsley”
READY IN:
2hrs 20mins
SERVES:
4
YIELD:
4 pieces
UNITS:
US

Ingredients Nutrition

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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