Best Greek Mussels Recipes

MUSSELS WITH GREEK YOGURT, CAPERS, AND MINT

Mussels With Greek Yogurt, Capers, and Mint image

Make and share this Mussels With Greek Yogurt, Capers, and Mint recipe from Food.com.

Provided by threeovens

Categories Mussels

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 1/4 lbs mussels (about 40)
1 cup dry white wine
2 tablespoons capers, rinsed and drained
1 cup Greek yogurt
kosher salt
2 tablespoons of fresh mint, cut into thin strips (julienne, about 10 leaves)

Steps:

Clean and debeard the mussels and rinse in a colander under cold running water, discarding any whose shells are cracked or do not close tightly when tapped.
In a large saucepan, over medium heat, combine the mussels with the wine, stirring to combine. Cover and cook 4 to 5 minutes until shells have opened. Transfer opened shells to a bowl to cool. Re-cover and cook for a few minutes as needed until all the mussels have opened. Discard any that do not open.
Once cooled, remove shells from mussels and reserve half for serving. Place mussels in a bowl and then strain the cooking liquid into the same bowl, discarding solids. Cover and refrigerate until serving time.
Mince the capers finely and place in a small bowl. Add yogurt and season with salt. Add 2 tablespoons of the cooking liquid (which has been added to the mussels in the refrigerator). Mix well with a whisk to slightly whip the yogurt.
To serve, in reserved half shell, dollop a small amount of caper yogurt, place a mussel on top, and garnish with mint.

GREEK MUSSELS

Greek Mussels image

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

Provided by Derek Morrison

Categories World Cuisine Recipes European Greek

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
4 shallots, thinly sliced
2 pounds mussels, cleaned and debearded
½ cup dry white wine
1 cup finely chopped Italian leaf parsley
1 cup Greek yogurt

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.

Nutrition Facts : Calories 201.2 calories, Carbohydrate 13.5 g, Cholesterol 29 mg, Fat 9.1 g, Fiber 0.8 g, Protein 11.5 g, SaturatedFat 3 g, Sodium 146.5 mg, Sugar 4.7 g