Greek Mussels

Greek Mussels


6 people made this

About this recipe: Steamed mussels with a white wine and Greek yoghurt sauce. Garnish with plenty of lemon and serve with a good crusty bread.

Derek Morrison

Serves: 4 

  • 1 tablespoon olive oil
  • 4 shallots, thinly sliced
  • 1kg mussels, cleaned and debearded
  • 125ml dry white wine
  • 60g finely chopped Italian leaf parsley
  • 1 200g pot Greek yoghurt

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

  1. 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 minutes 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 the boil and reduce by 1/3.
  3. Take the pot off the heat and stir in the yoghurt. Mix thoroughly. Pour the sauce over the mussels.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate