Greek Mussels

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

Rated 3.7 from 4 votes

Prep Time

Total Time

20M

Servings

4 servings

1 tablespoon olive oil

4 shallots, thinly sliced

2 pounds mussels, cleaned and debearded

1/2 cup dry white wine

1 cup finely chopped Italian leaf parsley

1 cup Greek yogurt

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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.

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.

Take the pot off the heat and stir in the yogurt. Mix thoroughly. Pour the sauce over the mussels.

What You Need

Instructions

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