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Category: Greek Entrees
Prep Time: Cook Time: Total Time:
1 tbsp. olive oil
4 shallots, thinly sliced
2 lb. mussels, cleaned and debearded
1/2 cup dry white wine
1 cup finely chopped Italian leaf parsley
1 cup goats milk plain yogurt
Methods/steps
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.
Serves 4.
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Athenian Mussels
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Category: Greek Entrees
Prep Time: Cook Time: Total Time:
1 tbsp. olive oil
4 shallots, thinly sliced
2 lb. mussels, cleaned and debearded
1/2 cup dry white wine
1 cup finely chopped Italian leaf parsley
1 cup goats milk plain yogurt
Methods/steps
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.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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