Greek Mussels

Name: Greek Mussels
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mediterranean, European, Greek
Ingredients: 118 milliliters dry white wine; 237 milliliters Greek yogurt; 907 grams mussels, cleaned and debearded; 1 Tbsp olive oil; 237 milliliters finely chopped Italian leaf parsley; 4 shallots, thinly sliced

Greek Mussels might be a good recipe to expand your hor d'oeuvre recipe box. This recipe makes 4 servings with 208 calories, 20g of protein, and 6g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. If you have shallots, parsley, olive oil, and a few other ingredients on hand, you can make it. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes about 20 minutes. It is a good option if you're following a gluten free, primal, and pescatarian diet.

Instructions

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.

Ingredients you will need

Olive Oil

Shallot

Mussels

Equipment you will use

Pot

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/

Ingredients you will need

Mussels

Parsley

Wine

Equipment you will use

Pot

Take the pot off the heat and stir in the yogurt.

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Yogurt

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Pot

Mix thoroughly.

Pour the sauce over the mussels.

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Mussels

Sauce

Equipment

Pot

Ingredients

Servings:

118milliliters

dry white wine 237milliliters

Greek yogurt 907grams

mussels, cleaned and debearded 1Tbsp

olive oil 237milliliters

finely chopped Italian leaf parsley 4

shallots, thinly sliced

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.