SERVES: 4
TIME TO PLATE: 1 HOUR
WHAT YOU NEED:
- 500g cherry tomatoes
- ¼ cup baby capers, rinsed and drained
- 2 tbsp extra virgin olive oil
- 4 cloves garlic, sliced
- ½ tsp dried chilli flakes
- 2kg mussels, cleaned
- 1 cup basil leaves
- Sea salt and cracked black pepper
HOW TO MAKE:
- Preheat oven to 220°c
- Place the tomato, capers, oil, garlic and chilli on a large roasting tray.
- Cover with aluminium foil and cook for 20 minutes or until the tomato has softened slightly.
- Add the mussels, cover with foil and cook for a further 15–20 minutes or until the mussels have opened.
- Top with the basil and sprinkle with salt and pepper to serve.