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. I prefer mine with rice, kailan and eggs with bittergourd.