Ingredients20 m servings 201 cals
- 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.
Per Serving: 201 calories; 9.1 g fat; 13.5 g carbohydrates; 11.5 g protein; 29 mg cholesterol; 147 mg sodium. Full nutrition
ReviewsRead all reviews 4
Good recipe. I used plain yogurt. Garlic would be a nice addition. Very quick and easy. -Sean
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 c...
We enjoyed the mussels, but next time we would use garlic. I used plain yogurt.