Easy Baked Spicy Mussels

baked mussel with tomatoes, and cappers in a baking pan

This Easy Baked Spicy Mussels recipe is savory, spicy, bold and rich! Easy to make and super delicious…The perfect seafood feast!!

Course Appetizer, Main Course

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 164kcal

Author Oriana Romero

Equipment

Ingredients

1 lb (450 g approx.) cherry tomatoes
1/4 cup capers, rinsed and drained
4 cloves garlic, finely chopped
2 tablespoons extra virgin olive oil
2 tablespoons chili sauce (sriracha)
1/4 cup (60 ml) white wine
1 lb (450 g approx.) fresh mussels, cleaned
Sea salt and cracked black pepper
Fresh basil leaves (optional)
1 lime, cut into wedges (optional)

Instructions

Preheat oven to 425º F (218º C).
Place the tomato, capers, garlic, oil, chili sauce, and wine on a large roasting tray; mix to combine. Cover with Reynolds wrap aluminum foil and bake for 20 minutes, or until the tomato has softened slightly.
Add the mussels, cover with foil and bake for a further 15–20 minutes, or until the mussels have opened.
Sprinkle with salt and pepper. Top with basil and lemon wedges. Serve inmedatelly.

Video

Notes

To store fresh shellfish at home, rinse, drain, and put into a glass bowl. Cover tightly with a damp kitchen towel or wet newspaper. Don’t store in water.

If you don't want this dish to be spicy, just skip the chili sauce.

Recipe inspired by Donna Hay Magazine Summer edition.

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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition