Mussels With Greek Yogurt Capers And Mint

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This is another way to serve mussels as an appetizer. prep time does not include chilling.

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Steps

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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.

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In a large saucepan , over medium heat , combine the mussels with the wine , stirring to combine.

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Cover and cook 4 to 5 minutes until shells have opened.

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Transfer opened shells to a bowl to cool.

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Re-cover and cook for a few minutes as needed until all the mussels have opened.

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Discard any that do not open.

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Once cooled , remove shells from mussels and reserve half for serving.

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Place mussels in a bowl and then strain the cooking liquid into the same bowl , discarding solids.

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Cover and refrigerate until serving time.

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Mince the capers finely and place in a small bowl.

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Add yogurt and season with salt.

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Add 2 tablespoons of the cooking liquid.

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Mix well with a whisk to slightly whip the yogurt.

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

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Ingredients

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mussels, dry white wine, capers, greek yogurt, kosher salt, of fresh mint