Athenian Mussels
Flex your mussels with this great Greek dish. Steamed in a white wine and yogurt sauce, this stellar seafood meal will go amazingly well with a batch of new potatoes and a side salad. When it comes to delicious this mighty dish holds strong.
Ingredients
- 1 tablespoon(s) olive oil
- 4 thinly sliced shallots
- 32 ounce(s) mussels
- 4 floz dry white wine
- 16 tablespoon(s) finely chopped Italian leaf parsley
- 8 ounce(s) goats milk plain yogurt
Instructions
- 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.
- Ready in 25 min.
Nutrition
Calories: 1669.28kcalCarbohydrates: 87.06gProtein: 124.56gFat: 41.21gSaturated Fat: 10.02gCholesterol: 293.87mgSodium: 2869.09mgFiber: 6.88gSugar: 24.89g
Tried this recipe?Let us know how it was!