tablespoons of fresh mint, cut into thin strips (julienne, about 10 leaves)
Serving Size: 1 (207) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 29 g17 %
Total Fat 3.2 g4 %
Saturated Fat 0.6 g3 %
Cholesterol 39.8 mg
Sodium 537.7 mg
Dietary Fiber 0.3 g1 %
Sugars 0.6 g2 %
Protein 17.1 g
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.