|
Greek Mussels
|
Sara Anne
01/09/01 03:19:22 PM
|
Description:
Steamed mussels with a white wine and Greek
yogurt sauce. Garnish with plenty of lemon
and serve with a good crusty bread.
|
Ingredients:
1 tablespoon olive oil
4 shallots, thinly sliced
2 pounds mussels, cleaned and debearded
1/2 cup dry white wine
1 cup finely chopped Italian leaf parsley
1 cup goats milk plain yogurt
|
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.
|
Serving Suggestions:
Garnish with plenty of lemon and serve with
a good crusty bread. Serves 4.
|
