1 tbsp olive oil
4 shallots, thinly sliced
2 lbs mussels, cleaned and debearded
½ cup dry white wine
1 cup Italian leaf parsley, finely chopped
1 cup goats plain milk yogurt
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 ⅓.
Take the pot off the heat and stir in the yogurt.
Mix thoroughly.
Pour the sauce over the mussels.
Sugar: 5g
:
Calcium: 166mg
Calories: 313kcal
Carbohydrates: 17g
Cholesterol: 71mg
Fat: 11g
Fiber: 1g
Iron: 10mg
Potassium: 1009mg
Protein: 30g
Saturated Fat: 3g
Sodium: 690mg
Vitamin A: 1687IU
Vitamin C: 40mg
