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My review
Greek Mussels
Derek Morrison
"Steamed mussels with a white wine and Greek yogurt sauce. Garnish with plenty of lemon and serve with a good crusty bread."
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Ingredients
20 m servings 201Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 4Most helpful
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Newest
7/30/2002
Good recipe. I used plain yogurt. Garlic would be a nice addition. Very quick and easy. -Sean
9/23/2003
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 c...
2/9/2001
We enjoyed the mussels, but next time we would use garlic. I used plain yogurt.
1/2/2016
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 e...