Greek Mussels

Rating: 3.67 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

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

By Derek Morrison

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Recipe Summary

prep:
5 mins
cook:
5 mins
additional:
10 mins
total:
20 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

Per Serving:
201 calories; protein 11.5g; carbohydrates 13.5g; fat 9.1g; cholesterol 29mg; sodium 146.5mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Sean Whitacre
Rating: 5 stars
02/07/2008
Good recipe. I used plain yogurt. Garlic would be a nice addition. Very quick and easy. -Sean Read More
Helpful
(19)

Most helpful critical review

Veronica
Rating: 3 stars
09/24/2003
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 that way. Read More
Helpful
(14)
6 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Sean Whitacre
Rating: 5 stars
02/06/2008
Good recipe. I used plain yogurt. Garlic would be a nice addition. Very quick and easy. -Sean Read More
Helpful
(19)
Veronica
Rating: 3 stars
09/24/2003
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 that way. Read More
Helpful
(14)
Betty Petersen
Rating: 3 stars
06/19/2003
We enjoyed the mussels but next time we would use garlic. I used plain yogurt. Read More
Helpful
(13)
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Soup Loving Nicole
Allstar
Rating: 3 stars
01/02/2016
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 better and just as I expected the yogurt was a disaster. Sorry. Read More
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