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. ---------------------------------------------------------------------------
Nutrition
Ingredients
