Wash and cut the datterini tomatoes and collect their juice in a bowl, season with salt, add black pepper and two tablespoons of extra virgin olive oil.
Slice the red onion into rings and add it to the bowl with the datterini tomatoes. Let the mixture marinate for an hour if possible.
Arrange the mussels on a plate and cover with the tomatoes, squeeze half a lemon over them, and finally add the remaining two tablespoons of extra virgin olive oil.
For a stronger flavor, let rest in the refrigerator for an hour before serving.
Store in the refrigerator for a maximum of 12 hours.
Serve as an appetizer.
Italia, Sardegna
| Energy (kcal) | 73.7 |
| Carbohydrates (g) | 3.44 |
| of which Sugars (g) | 1.5 |
| Fat (g) | 3.25 |
| of which Saturates (g) | 0.55 |
| Protein (g) | 7.67 |
| Fiber (g) | 0.34 |
| Sale (g) | 0.18 |
