Greek Style Mussels
This is a Greek way of preparing mussels in wine and yoghurt. Garnish with plenty of lemon and serve with a good crusty bread.
Ingredients
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
Directions
Preparation:5min ›
Cook:5min ›
Ready in:10min
- 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.
- 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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