Pappa al Pomodoro e Cozze

Method

1. Heat a drizzle of oil in a wok over medium heat. Add sliced fresh garlic and cook for a minute.
2. Add the mussels, cover with a lid, and let them open. Remove the mussels as they open, keeping the cooking liquid.
3. Cut the stale bread into pieces, including the crust.
4. Finely chop the parsley.
5. Clean the pan. Add a little oil, chopped red onion, and parsley stems. Sauté until soft.
6. Shell the mussels and keep them in the reserved liquid.
7. Add the bread pieces to the pan and stir to coat with the onion mixture.
8. Add minced garlic and continue cooking.
9. Gradually add the mussel cooking liquid, stirring, so the bread softens but does not become a slurry.
10. Add the yellow cherry tomatoes (or any tomato passata) and chili pepper. Stir well.
11. If using, add the zucchini flowers cut into strips at the last moment.
12. Stir in the chopped parsley.
13. Serve the pappa in a shallow bowl, topped with the shelled mussels.