Mediterranean Mussels

1 pint cherry tomatoes

1/8 teaspoon kosher salt

2 Tablespoons olive oil

2 teaspoons garlic crushed

1 small yellow onion, chopped

2 Tablespoons basil, diced

2 Tablespoons parsley, diced

1 pound mussels, rinsed and cleaned

nonstick spray

Preheat oven to 400 degrees.

On a greased pan with nonstick spray roast cherry tomatoes with kosher salt sprinkled on top.  Roast tomatoes for approximately 15 - 20 minutes or until tomatoes start to wrinkle and release juices.  Meanwhile, in a large pan heat olive oil over medium high heat with garlic and onions.  Saute until onions are translucent and add roasted tomatoes, basil and parsley.  Saute with tomatoes another 3 minutes and add mussels.  Increase the heat to high and cook mussels until all are open, stirring occasionally.  Once mussels are open, lower heat and simmer another 4 minutes or until heated through.  Serve immediately.  Enjoy!

Tips and Twists

Serve as an appetizer or over whole wheat pasta for dinner.  This recipe can also be offered alone with a chunk of whole wheat bread for dipping!  Garnish with additional basil or parsley.