Ingredients
Half black shell mussels
1 plum tomato, seeded and diced
half a yellow onion, diced
6 basil leaves, chopped
1 tbsp extra virgin olive oil
1 small mozzarella di bufala
Beetroot juice
Balsamic glaze
Baby red chard
Seasoning

Method

Mix together the chopped tomatoes, onion, basil and olive oil. Season to taste. Lay the mussels on a baking tray.

Spoon the tomato salsa on the mussels. Slice some fresh mozzarella over them and bake in oven for six minutes at 175˚C.

Garnish the plate with some drops of beetroot juice, balsamic glaze and picked baby chard leaves.

James Mifsud is an Executive chef, The Westin Dragonara Resort, St Julian’s.

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