Recipe by threeovens
This is another way to serve mussels as an appetizer. Prep time does not include chilling.
Top Review by Sydney Mike
Am not sure why I've always been so reluctant to prepare dishes like this, 'cause this great tasting one went together so easily, & it certainly is something I'd be happy to make again, especially for company! A real keeper, for me, anyway! Thanks for sharing it! [Made & reviewed while in Greece with ZWT6]
- 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)
Directions See How It's Made
- 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.