Mussels With Greek Yogurt Capers And Mint Recipes

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MUSSELS WITH GREEK YOGURT, CAPERS, AND MINT



Mussels With Greek Yogurt, Capers, and Mint image

Make and share this Mussels With Greek Yogurt, Capers, and Mint recipe from Food.com.

Provided by threeovens

Categories     Mussels

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/4 lbs mussels (about 40)
1 cup dry white wine
2 tablespoons capers, rinsed and drained
1 cup Greek yogurt
kosher salt
2 tablespoons of fresh mint, cut into thin strips (julienne, about 10 leaves)

Steps:

  • 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.

SUNNY'S GREEN GODDESS MUSSELS



Sunny's Green Goddess Mussels image

Provided by Sunny Anderson

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons salted butter
1 tablespoon olive oil
6 cloves garlic, grated
1 white onion, finely chopped
Kosher salt and freshly ground black pepper
1/2 cup full-fat plain Greek yogurt
4 cups vegetable, chicken or seafood stock
Zest and juice of 1 lemon
2 pounds PEI mussels, cleaned
1 tablespoon roughly chopped fresh cilantro
1 tablespoon roughly chopped fresh dill
1 tablespoon roughly chopped fresh mint
1 tablespoon roughly chopped fresh Italian or curly parsley
1 tablespoon roughly chopped fresh tarragon
2 scallions, white and green parts, roughly chopped
Crusty bread, to serve

Steps:

  • In a large pot, melt the butter in the oil over medium heat. Add the garlic and onions and season with a pinch of salt and a few grinds of pepper. Sauté until softened, about 5 minutes. Add the yogurt and whisk until smooth. Raise the heat to medium high and slowly whisk in the stock and lemon juice. Bring to a simmer. Immediately add the mussels and cover. Cook until the mussels have opened up, 6 to 8 minutes. Discard any mussels that do not open.
  • While the mussels are cooking, pile the cilantro, dill, mint, parsley, tarragon, scallions and lemon zest on a cutting board and roughly chop a little more.
  • Give the mussels a stir, add the herb-zest mixture and stir again. Serve hot with crusty bread to dunk into the cooking liquid.

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