Mussels With Greek Yogurt, Capers, and Mint

Recipe by threeovens
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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