Athenian Mussels

Athenian Mussels

Athenian Mussels
Flex your mussels with this great Greek dish. Steamed in a white wine and yogurt sauce, this stellar seafood meal will go amazingly well with a batch of new potatoes and a side salad.
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At a glance
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Makes:
4 servings

Ingredients
  • 1 tbsp. olive oil
  • 4 shallots, thinly sliced
  • 2 lb. mussels, cleaned and debearded
  • 1/2 cup dry white wine
  • 1 cup finely chopped Italian leaf parsley
  • 1 cup goats milk plain yogurt

  • Methods/steps
    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. 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.
    Additional Tips
    Ready in 25 min

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