Greek Style Mussels

Greek Style Mussels

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

Derek Morrison

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.

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