Easy Baked Spicy Mussels
This Easy Baked Spicy Mussels recipe is savory, spicy, bold and rich! Easy to make and super delicious…The perfect seafood feast!!
- 1 lb 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 white wine
- 1 lb mussels, cleaned
- Sea salt and cracked black pepper
- leaves Fresh basil (optional)
- 1 lime, cut into wedges (optional)
Preheat oven to 425°F.
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 the basil and lemon wedges.
To store fresh shellfish at home rinse, drain, put into a glass bowl and 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.
Looking for more seafood recipes?
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.
Calories: 164kcal | Carbohydrates: 12g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 583mg | Potassium: 500mg | Fiber: 2g | Sugar: 4g | Vitamin A: 715IU | Vitamin C: 38mg | Calcium: 43mg | Iron: 3.5mg