There are many recipes for baking mussels on websites. Some recipes are simple, talk you through you tube, and some with extra ordinary ingredients. Unlike mine, I experiment and explore using the basic ingredients I have in my pantry.
Some recipes have added cheese to make it into a beautiful puff of golden colour, while others, TV show, add slices of chillies and white wine to their mussels. As for me, the flavour of my stock is simple easy to say its pure; allowing mussels to be the main standout flavour from the sea fresh smell of aromatic incorporated with the stock.
Frozen mussels lost all its flavour despite what other ingredients you added, read it on website. Everyone will use the same method recipe for baking mussels. I admit that I do follow pretty much the same method for baking mussels. I leave out the butter for sauce, and I don’t add Parmesan or breadcrumbs, but I am going to make mine with Stone’s green ginger wine.
At time I do enjoy having fusion of food. So let cook like a professional chef!!!!
200 g cherries tomatoes, cut in halves
2-3 Tsp cappers, drained (bought)
2-4 Tbs olive oil
2 Tbs minced garlic
1/2 Tsp chilli flakes
14-18 mussels, cleaned
3/4 c Stone’s green ginger wine
Pink Himalaya sea salt and black pepper
Preheat oven to 220°C. Place the cherries, capers, oil, garlic and chilli on a large roasting tray. Cover with foil and cook for 15 minutes or until the cherries has softened slightly. Juices comes out.
Add the mussels, and green ginger wine; cover with foil again and cook for a further 20-25 minutes or until the mussels have opened. Sprinkle with salt and pepper before serving.
Goes well with plain rice, stir fry kailan with garlic butter and fried eggs with bittergourd. Serve with beer if you like.
Note: you can eat baked mussels alone with beer and chips. So you will need 2 kg or more. You can baked mussels with cheese on top or even add mayonnaise, garlic, parsley or chillies with white wine.