Ingredients
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1 1/4
-
1
-
2
-
1
-
-
2
-
-
-
-
-
-
-
-
-
Directions
Mussels With Greek Yogurt, Capers, and Mint, This is another way to serve mussels as an appetizer Prep time does not include chilling , Am not sure why I’ve always been so reluctant to prepare dishes like this, ’cause this great tasting one went together so easily, & it certainly is something I’d be happy to make again, especially for company! A real keeper, for me, anyway! Thanks for sharing it! [Made & reviewed while in Greece with ZWT6]
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Steps
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1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
to Serve, in Reserved Half Shell, Dollop a Small Amount of Caper Yogurt, Place a Mussel on Top, and Garnish With Mint. |
