Greek Mussels

Recipe By Derek Morrison
Rating
Published Oct 26th
Prep 5m Cook 5m Additional 10m Ready In 20m
Servings 4 servings Calories 201.2

Steamed mussels with a white wine and Greek yogurt sauce. Garnish with plenty of lemon and serve with a good crusty bread.

Recipe Ingredients

  • 1 tablespoon olive oil
  • 4 shallots, thinly sliced
  • 2 pounds mussels, cleaned and debearded
  • ½ cup dry white wine
  • 1 cup finely chopped Italian leaf parsley
  • 1 cup Greek yogurt

Cooking Directions

  1. 1 In a large pot, over medium heat, sweat the shallots in olive oil until translucent. Raise the heat to high and add all of the mussels; cover and cook for 3 to 5 minute or until all of the mussels have opened.
  2. 2 Take off the heat and transfer the mussels to a serving dish, leaving the liquid in the pot. Return the pot to the heat and add the wine and parsley to the liquid. Bring to a boil and reduce by 1/3.
  3. 3 Take the pot off the heat and stir in the yogurt. Mix thoroughly. Pour the sauce over the mussels.

Nutrition Facts

  • Calories 201.2
  • Carbohydrate 13.5 g
  • Cholesterol 29 mg
  • Fat 9.1 g
  • Fiber 0.8 g
  • Protein 11.5 g
  • Saturated Fat 3 g
  • Sodium 146.5 mg
  • Sugar 4.7 g

Reviews

  1. Soup Loving Nicole Jan 3, 2016 03:01 AM
    Made as written except that I used garlic like the other reviewers mentioned. Everything was great until I went to add the Greek yogurt and then it became a big flop. It separates and does not ever reduce down into a sauce. I will make again but only if I ditch the yogurt. I knew - Read more ...
  2. Sean Whitacre Feb 7, 2008 02:58 AM
    Good recipe. I used plain yogurt. Garlic would be a nice addition. Very quick and easy. -Sean
  3. Veronica Sep 24, 2003 10:48 PM
    The recipe has potential but there was WAY too much parsley for my taste. My husband who loves strong flavors scraped the sauce off his mussels. The second batch of sauce I made I used 1/4 cup of parsley 1/8 c. fresh oregano a 1/2 cup of feta cheese and three cloves of garlic. Awesome - Read more ...
  4. Betty Petersen Jun 19, 2003 08:33 PM
    We enjoyed the mussels but next time we would use garlic. I used plain yogurt.
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