Baked mussels with tomatoes and cheese are an excellent option for a light and tasty dinner.
mussels 1.0 kg
cherry tomatoes – 500 – 600 grams
garlic 2 heads
parsley 1 bunch,
dill 1 bunch
cream 1 packet,
wine 300-500 grams
salt, pepper – to taste
How to cook baked mussels
Pour 1-1.5 liters of water into a 5-7-liter pot and put on high heat. Rinse the mussels thoroughly with a brush and clean them from the antennae. Throw a bunch of dill and parsley into boiling water. Crush the garlic in the garlic and put it in boiling water. Pour the mussels into the pan and bring to a boil. After 2-3 minutes, put the mussels in a pan, add either cream or wine, as well as salt and pepper to taste, and cook for 7-8 minutes over high heat until the mussels open. Heat a large dish or ceramic plates in the oven and put hot mussels with broth on it, garnish with halves of cherry tomato, bake for 10 minutes, then sprinkle the mussels with grated cheese and bake for another 5 minutes – remove from the oven.
Before serving, decorate the dish with fresh basil and dill.
Serve mussels with dry white wine.