Mussels With Greek Yogurt, Capers, and Mint

This is another way to serve mussels as an appetizer. Prep time does not include chilling.

• Ready In: 25 mins
• Serves: 4

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)

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. To serve, in reserved half shell, dollop a small amount of caper yogurt, place a mussel on top, and garnish with mint.