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Mussels with balsamic tomatoes

I made these mussels with balsamic tomatoes using cleaned & cooked mussels, but you can use fresh ones too if you prefer. Just add them to the caramelized tomatoes at the end together with  a drop of water, then put a lid on, and steam for about 3-5 minutes. Serve with salad or with aperitif or as a starter at a dinner party.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 150 g cleaned cooked mussels
  • 1 red onion
  • 2 cloves of garlic
  • 1 tsp capers from jar
  • ½ chilli deseeded
  • 150 g mixed baby tomatoes yellow, orange and red
  • 1 Tbsp balsamic vinegar
  • 2 Tbsp chopped flat parsley leaves
  • Salt and pepper

Method
 

  1. Finely slice the onion, chilli and garlic.
  2. Heat 1 spoonful of olive oil in a frying pan and gently cook the onion until it softens. Add the garlic, chilli and capers. Cook for another minute.
  3. Cut the tomatoes in half, then add to the pan together with the balsamic vinegar. Cook for about 3 minutes or until the tomatoes and onion start caramelizing.
  4. Add the mussels and cook for another couple of minutes to warm them through.
  5. Season to taste, then scatter the parsley on top and serve.