Clean the mussels by rinsing and placing them in a bowl of cold water with a couple of tbsp of flour for 30 minutes.  

Rinse the mussels again.  Brush off any remaining debris such as beards. They can be easily pulled off. https://www.youtube.com/watch?v=rDsBCI2xCX8

In a large pan, add olive oil, basil, garlic and warm for a minute.  Do not burn.  

Now add the sliced cherry tomatoes. 

Cook for 2 minutes and add the rinsed mussels.

Toss everything together and pour in the white wine.

Place lid on pan and cook for 5 minutes.

Remove lid and garnish with fresh basil. 

Slice the baquette in half and brush with olive oil.

Sprinkle some oregano on each half.

Put cut side down on barbecue for a minute.

Flip over and cook for another 30 seconds.

Remove and add to the bowls of soup.