Greek Mussels

3

"Steamed mussels with a white wine and Greek yogurt sauce. Garnish with plenty of lemon and serve with a good crusty bread."
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Ingredients

20 m servings 201 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 201 kcal
  • 10%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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

Reviews

3

Good recipe. I used plain yogurt. Garlic would be a nice addition. Very quick and easy. -Sean

The recipe has potential, but there was WAY too much parsley for my taste. My husband, who loves strong flavors, scraped the sauce off his mussels. The second batch of sauce I made, I used 1/4 c...

We enjoyed the mussels, but next time we would use garlic. I used plain yogurt.