Categories
seafoods:fish/prawns/calamari; steamboat

Baked mussels with Chardonnay cherries tomatoes and capers

Chardonnay cherries tomatoes and capers

Went fishing with my sister at Flinders Pier, coast side. While my sis busy fishing. I went for a walk along the beach. Being busy body I went up to a boat just returned from the sea. The fishermen came back with snappers, other fishes as well as some mussels.

One of them ask me question: you aren’t from here. I said yes, I lived in inner suburb close to the hills. As it’s still holiday season me and my sister decided to try and get some fish. That’s will be our dinner tonight.

He ask if your sister got fish, how are you going to cook it. I said pan fry with batter like fish and chips. Or I could steam fish with garlic oil spring onion and chili eat with rice and fried kai lan. He said not bad menu. I hope your sister get some fishes.

I said to him you have got a good catch today. Are you taking it to the market to sell. He said yeah. You got plenty of mussels. Then he asks me: You want some mussels? I said how much a kilo? For you, I give it to you for $10. I said ok, thank you.

Then I left happily with my mussels. My sister got some fishes, I took 1 baby snapper and she took 3 different fishes for herself and gave some to her friends.

Came home, wash and removed the beards off the mussels and fill it in a bowl with ice and place in fridge until time to cook. Meantime, I prepare the other ingredients to add to the mussels.

I have to admit some mussels didn’t open up. Threw away. The rest that is opened were delicious to have with garlic bread and a glass of Chardonnay wine.

Let’s Bake mussels, am hungry already.

Ingredients

15 mussels, wash remove beards
250 g medley tomatoes, cut into bite size
1 small chili, cut seeds removed
3 Tbs olive oil
1 Tbs minced garlic
1/4 c Chardonnay wine
1 Tbs lemon juice
1 Tsp capers
Sea salt and black ground pepper
Garlic bread, bought (opt)

Method

Preheat oven to 220°C . Place the cherries tomatoes, capers, oil, garlic, 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 remaining 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 Chardonnay.

#helenscchinrecipes
#seafoodlovers
#bakingfoodideas
#foodiesplus

1 reply on “Baked mussels with Chardonnay cherries tomatoes and capers”

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