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.

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Course Fish and Seafood, Hot Appetizer, Seafood, Seafood Appetizers

Cuisine Greek, International Dishes

Servings servings

Calories 1669.28 kcal

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

Keyword Vegetables

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