Mussels With Greek Yogurt, Capers, And Mint

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

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

Recipe

• 1 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 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 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 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 to serve, in reserved half shell, dollop a small amount of caper yogurt, place a mussel on top, and garnish with mint.