baked mussels with tomato and capers

  • 500g cherry tomatoes, crushed
  • ¼ cup (45g) salted baby capers, rinsed and drained 
  • 2 tablespoons extra virgin olive oil 
  • 4 cloves garlic, sliced 
  • ½ teaspoon dried chilli flakes 
  • 2kg mussels, cleaned 
  • 1 cup basil leaves 
  • sea salt and cracked black pepper
  1. Preheat oven to 220°C (425°F). Place the tomato, capers, oil, garlic and chilli on a large roasting tray. 
  2. Cover with aluminium foil and cook for 20 minutes or until the tomato has softened slightly. 
  3. Add the mussels, cover with foil and cook for a further 15–20 minutes or until the mussels have opened. 
  4. Top with the basil and sprinkle with salt and pepper to serve. Serves 4.
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