Baked mussels with Chardonay cherries tomatoes and capers

Baked mussels with Chardonnay cherries tomatoes and capers.JPG

Dinner for one.


500G cherries tomatoes
3 Tbs olive oil
1 Tbs minced garlic
12 – 15 mussels, cleaned
2 medium size cup mushrooms, sliced thinly
1/4 c Chardonnay wine
1 Tbs lemon juice
1 Tsp capers
Sea salt and black ground pepper
Garlic bread, bought (opt)



Preheat oven to 220°C . Place the cherries tomatoes, capers, oil, garlic, mushrooms, mussels, lemon juice and Chardonnay on a roasting tray.

Cover with aluminium foil and cook for 20 minutes or until mussels has open and cooked. Discard mussels that didn’t open. Also the cherries tomatoes have softened.

Serve with cooked garlic bread and the remainder Chardonnay or eat it on its own.




Note: Oven vary you might need longer time or less. You might want to put chilli flakes, basil or omit Chardonay.










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