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.
At a glance
- 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.
Ready in 25 min
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