Wash and cut the cherry tomatoes and collect their juice in a bowl, salt, and add black pepper and two tablespoons of extra virgin olive oil.
Clean and slice the red onion into rings and add it to the bowl of cherry tomatoes. Let the mixture rest and flavor for an hour if possible.
Arrange the mussels on a plate and cover with the tomatoes, squeeze half a lemon, and finally add the other two tablespoons of extra virgin olive oil.
For a stronger flavor, let rest in the refrigerator for an hour before serving.
Wine
Keep refrigerated for up to 12 hours.
Serve as an appetizer.
Italia, Sardegna
| Energy (kcal) | 59.51 |
| Carbohydrates (g) | 4.33 |
| of which sugars (g) | 1.49 |
| Fat (g) | 1.62 |
| of which saturates (g) | 0.3 |
| Protein (g) | 7.17 |
| Fibre (g) | 0.65 |
| Salt (g) | 0.17 |
