Best Mussels With Greek Yogurt Capers And Mint 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.

SUNNY'S GREEN GODDESS MUSSELS

Sunny's Green Goddess Mussels image

Provided by Sunny Anderson

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 tablespoons salted butter
1 tablespoon olive oil
6 cloves garlic, grated
1 white onion, finely chopped
Kosher salt and freshly ground black pepper
1/2 cup full-fat plain Greek yogurt
4 cups vegetable, chicken or seafood stock
Zest and juice of 1 lemon
2 pounds PEI mussels, cleaned
1 tablespoon roughly chopped fresh cilantro
1 tablespoon roughly chopped fresh dill
1 tablespoon roughly chopped fresh mint
1 tablespoon roughly chopped fresh Italian or curly parsley
1 tablespoon roughly chopped fresh tarragon
2 scallions, white and green parts, roughly chopped
Crusty bread, to serve

Steps:

In a large pot, melt the butter in the oil over medium heat. Add the garlic and onions and season with a pinch of salt and a few grinds of pepper. Sauté until softened, about 5 minutes. Add the yogurt and whisk until smooth. Raise the heat to medium high and slowly whisk in the stock and lemon juice. Bring to a simmer. Immediately add the mussels and cover. Cook until the mussels have opened up, 6 to 8 minutes. Discard any mussels that do not open.
While the mussels are cooking, pile the cilantro, dill, mint, parsley, tarragon, scallions and lemon zest on a cutting board and roughly chop a little more.
Give the mussels a stir, add the herb-zest mixture and stir again. Serve hot with crusty bread to dunk into the cooking liquid.

PASTA WITH MUSSELS, TOMATOES AND FRIED CAPERS

Pasta With Mussels, Tomatoes and Fried Capers image

The best part of a big pot of mussels is arguably the broth, especially when it features plenty of garlic and wine. Here, the mussels and their broth - combined with ripe summer tomatoes - make a heady, rich sauce for pasta. A topping of toasted garlicky bread crumbs run through with fried capers gives the mixture texture and tang. This is just as good warm as it is hot, so feel free to make it up to an hour in advance, adding the herbs just before serving.

Provided by Melissa Clark

Categories dinner, weekday, pastas, main course

Time 1h

Yield 3 to 4 servings

Number Of Ingredients 15

Ingredients

Salt, as needed
8 ounces calamarata, rigatoni or other short pasta
4 tablespoons extra-virgin olive oil
2 tablespoons drained capers, patted dry
3 garlic cloves, 1 minced, 2 thinly sliced
1/3 cup panko bread crumbs
Large pinch of red-pepper flakes
2 cups diced ripe, fresh tomatoes (2 medium tomatoes)
Freshly ground black pepper, as needed
Fresh lemon juice, to taste
1/2 cup dry white wine
3 large sprigs fresh oregano or marjoram
2 pounds mussels, rinsed and debearded
1 tablespoon unsalted butter, at room temperature, cut into small pieces
1/4 cup torn fresh basil or mint

Steps:

Bring a medium pot of heavily salted water to a boil. Add pasta and cook according to package directions until 2 minutes shy of al dente. Drain.
As pasta cooks, prepare the bread crumbs: In a large pot, heat 3 tablespoons oil over medium heat. Add capers and minced garlic, and let sizzle for 30 seconds. Add bread crumbs, and fry until both crumbs and capers are golden brown, about 2 minutes. Scrape the crumbs and capers onto a plate, and season to taste with salt.
Add remaining tablespoon oil to pot and let it get hot. Add sliced garlic and red-pepper flakes, and let sizzle until garlic is golden at the edges, 1 to 2 minutes. Stir in tomatoes and a pinch of salt and pepper. Cook until tomatoes have softened and start to lose their shape, about 6 minutes. Use a slotted spoon to transfer tomato solids to a small bowl, add lemon juice to taste, and set aside.
Add wine and oregano to the pot and bring to a simmer. Add mussels, cover and cook over medium heat, shaking the pot occasionally, until mussels have opened and are cooked through, about 4 to 7 minutes. Transfer mussels with a slotted spoon to a large bowl, and let cool slightly. Discard any unopened mussels.
Simmer the mussels liquid until reduced to a glaze, about 5 minutes. Discard oregano sprigs.
When mussels are still hot (but not too hot to handle), pull meat from shells and add to the pot with reduced mussel broth (discard shells). Add pasta, tomatoes and butter, and toss well. Taste and add more lemon juice and salt if needed.
Transfer mixture to a shallow serving bowl and toss with herbs. Top with bread crumb-caper mixture and serve.