Greek Style Mussels

    10 minutes

    This is a Greek way of preparing mussels in wine and yoghurt. Garnish with plenty of lemon and serve with a good crusty bread.

    7 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 4 eschalots, thinly sliced
    • 1 kg mussels, cleaned and debearded
    • 1/2 cup (125ml) dry white wine
    • 1 cup finely chopped Italian leaf parsley
    • 1 cup Greek yogurt

    Preparation:5min  ›  Cook:5min  ›  Ready in:10min 

    1. In a large pot, over medium heat, sweat the eschalots 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.
    2. 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.
    3. Take the pot off the heat and stir in the yogurt. Mix thoroughly. Pour the sauce over the mussels.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (4)


    Good recipe. I used plain yogurt. Garlic would be a nice addition. Very quick and easy. -Sean  -  30 Jul 2002  (Review from Allrecipes USA and Canada)


    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.  -  23 Sep 2003  (Review from Allrecipes USA and Canada)


    We enjoyed the mussels, but next time we would use garlic. I used plain yogurt.  -  09 Feb 2001  (Review from Allrecipes USA and Canada)