Ingredients
-
1 kg Mussels from one of the Blue Island Fish Markets
-
1 cup cherry tomatoes
-
1/4 cup capers in brine
-
1 tablespoons pickled capers
-
2 tablespoons olive oil
-
4 cloves garlic, sliced
-
1/4 cup Ouzo
-
Basil leaves
-
Salt
-
Coarsely ground pepper
Instructions
Wash and drain the mussels.
Preheat oven to 220°C.
Put the cherry tomatoes, capers, pickled capers, olive oil and garlic in an ovenproof glass dish. Cover the dish with baking paper and aluminium foil. Bake for about 10 minutes or until the cherry tomatoes have softened a little.
Then add the mussels and Ouzo, cover again and bake for another 15-20 minutes or until the mussels open.
Finally, add the basil leaves and sprinkle with salt and pepper before serving.
Bon appétit!
