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.
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
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Method Prep:5min › Cook:5min › Ready in:10min
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.
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.
Take the pot off the heat and stir in the yoghurt. Mix thoroughly. Pour the sauce over the mussels.