I usually make mussels on the stovetop so I was intrigued by this recipe that uses the oven.
Easy, Easy, Easy. (Not that the stovetop version isn’t, but the the oven doubles as a kitchen warmer in the colder months)
Baked Mussels With Tomato And Capers is a potful of Mediterranean flavors ready in just over a half hour. Serve with some crusty bread to get all those delicious juices.
Baked Mussels With Tomato And Capers
500g cherry tomatoes, lightly crushed
¼ cup capers, rinsed and drained
2 Tbs extra virgin olive oil
4 cloves garlic, sliced
½ tsp red chili flakes
2kg (4.5 pounds) mussels
1 cup basil leaves
Sea salt and cracked black pepper
1. Preheat oven to 220°C (425°F).
2. Place the tomato, capers, oil, garlic and chili flakes on a large roasting tray. 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 15–20 minutes longer or until the mussels have opened.
4. Top with the basil and sprinkle with salt and pepper to serve.
Recipe from Donna Hay Magazine
I’ve been enjoying this chill song from Glenn Meling. And, no, I did not know that “Brother Jonathan was a term used by immigrants to refer to the USA” in the 1800s.