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4 servings
Ingredients:
1 tablespoon olive oil4 shallots, thinly sliced2 pounds mussels, cleaned and debearded1/2 cup dry white wine1 cup finely chopped Italian leaf parsley1 cup goats milk plain yogurt
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.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 1/3.Take the pot off the heat and stir in the yogurt.Mix thoroughly.Pour the sauce over the mussels.
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