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
Preparation
- Put the mussels in a saucepan with two tablespoons of oil, chopped garlic, basil and the white wine, put the cover and cook for about 2 minutes, until the shells will open. Finished cooking, peel and dress the mussels with a little cooking liquid filtered, a little oil and parsley, finely chopped at the time.
2.Cut the tomatoes in half, put it for about ten minutes with salt and pepper, a little bit of extra virgin olive oil and oregano, then make it dry in the oven to 60°c 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 from scope, combine salad of mussels and the cherry tomatoes, garnish with leaves of basil and serve.
