Oven baked mussels with cherry tomatoes and capers


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(Serves 4)

  • 1 cup cherry tomatoes

  • 1/4 cup caper- the tips of leafy plant (preserved in salt)

  • 1 tbsp capers

  • 2 tbsp olive oil

  • 4 garlic cloves, sliced

  • 1kg mussels, cleaned

  • 1/4 cup ouzo

  • basil leaves

  • salt and ground pepper


  1. Preheat the oven at 220°C.

  2. Place the cherry tomatoes in a pyrex pan and press them to break the skin, add the capers (and caper tips), olive oil, and garlic. Cover with foil and bake for 10 minutes or until the cherry tomatoes are slightly soft.

  3. Add the mussels and ouzo, cover again with foil, and bake for another 15-20 minutes or until the mussels open.

  4. Garnish with basil leaves and sprinkle with salt and pepper before serving.

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