Gluten-free bruschetta with mussels, olives and parsley

Gluten-free bruschetta with mussels, olives and parsley
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Time: 1 ora e 30 minuti
Difficulty: Media

Ingredients per 1 kg of bread:
500 g Special Bread and Pizza Molino dalla Giovanna
370 g water  
20 g fresh yeast
40 g sunflower seed oil
8 g of salt up
For the mussel sauce
2 cloves of garlic
500 g of mussels
1 dl dry white wine
extra virgin olive oil
salt up
1 bunch of fresh parsley
60 g pitted taggiasche olives
Black pepper

Difficulty level: medium
Time: 1 hour and 30 minutes + rising time and rest


Mix the mix in a bowl, dissolve the yeast crumbling in water and stir with a whisk, add little by little to the mix. Knead vigorously until you get a homogeneous mixture, then add the oil and salt to the dough.
Create a ball with the dough, molding it with a dusted mixture; place in a bowl, wet the surface with a little water and let rise for 2 hours at room temperature.
After this time, transfer the dough on a baking sheet lined with parchment paper, dust the surface with a little mixture and brush with oil; cook in the hot oven at 210 º C for about 10 minutes and 180 º C. for the next 30 minutes. Remove from the oven and leave to rest for 1 hour.
In the meantime pass the mussels under running water and deprive them of the impurities present on the shells rubbing them vigorously with each other or using a knife and a steel sponge.
Remove also the byssus present, which appears between the two valves, pulling forcefully.
Peel the garlic and chop finely, sauté gently in a non-stick pan with 2 tablespoons of oil.
After 1-2 minutes, add the mussels and let them open over a high heat; sprinkle with wine, let it evaporate and season with pepper to flavor.
Take the bread and slice lengthwise forming bruschette, place in the pan and put in the oven for 10 minutes at 200 º, must be crisp.
Take the mussels and remove the shell, place on a chopping board and chop coarsely, add in a bowl the olives with the mussels and season with a spoonful of extra virgin olive oil.
Season the bruschette with a tablespoon of mussels and olives and complete with some parsley leaves.