Greek Style Mussels

Greek Style Mussels
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  1. 1 tablespoon olive oil
  2. 4 shallots, thinly sliced
  3. 1 cup grape tomatoes
  4. ½ cup sliced stuffed olives
  5. 2 lbs Iceberg Selectâ„¢ mussels
  6. 125 ml dry white wine
  7. 60 g finely chopped Italian leaf parsley
  8. 200 g Greek plain yogurt
  1. In a large pot over medium heat, sweat the shallots in olive oil until translucent.
  2. Raise the heat to high, add all of the mussels, grape tomatoes and stuffed sliced olives; cover and cook for 3 to 5 minutes or until all of the mussels have opened. (Discard any unopened mussels.)
  3. Take off the heat and transfer the mussels to a serving dish, leaving the liquid in the pot.
  4. Return the pot to the heat and add the wine and parsley to the liquid. Bring to boil and reduce by 1/3.
  5. Take the pot off the heat and stir in the yogurt. Mix thoroughly.
  6. Pour the sauce over the mussels.
Iceberg Select