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Greek Mussels

Greek Mussels

  • Prep

    5 m
  • Cook

    5 m
  • Ready In

    20 m
Derek Morrison

Derek Morrison

Steamed mussels with a white wine and Greek yogurt sauce. Garnish with plenty of lemon and serve with a good crusty bread.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 201 kcal
  • 10%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. In a large pot, over medium heat, sweat the shallots in olive oil until translucent. Raise the heat to high and add all of the mussels; cover and cook for 3 to 5 minute or until all of the mussels have opened.
  2. Take off the heat and transfer the mussels to a serving dish, leaving the liquid in the pot. Return the pot to the heat and add the wine and parsley to the liquid. Bring to a boil and reduce by 1/3.
  3. Take the pot off the heat and stir in the yogurt. Mix thoroughly. Pour the sauce over the mussels.
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Reviews

Sean
19

Sean

2/6/2008

Good recipe. I used plain yogurt. Garlic would be a nice addition. Very quick and easy. -Sean

Veronica
14

Veronica

9/24/2003

The recipe has potential, but there was WAY too much parsley for my taste. My husband, who loves strong flavors, scraped the sauce off his mussels. The second batch of sauce I made, I used 1/4 cup of parsley, 1/8 c. fresh oregano, a 1/2 cup of feta cheese and three cloves of garlic. Awesome that way.

Elizabeth
13

Elizabeth

6/19/2003

We enjoyed the mussels, but next time we would use garlic. I used plain yogurt.

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