Mussels Mouclade
- Summer
- Quick & Easy
We’ve used a dollop of our Greek Style Natural Yogurt instead of the usual cream or crème fraîche to make this classic French dish – so it’s a little bit lighter, but still creamy and delicious.
Ingredients
A large knob of Yeo Valley Organic Salted Butter
2 shallots, finely sliced
1 clove of garlic, peeled and finely sliced
250ml white wine
1 tsp curry powder
1kg mussels
Small bunch of parsley leaves, chopped
Method
Soak the mussels in clean, cold water and sort through them, de-bearding and knocking off any barnacles.
Melt the butter in a large pan with a lid. Add the sliced shallots and garlic and cook gently for 5 minutes until they are soft, but not coloured. Add the white wine and curry powder and bring to a boil.
Tip the mussels into a colander. Discard any that aren’t closed and tip the rest into the pan with the other ingredients. Put the lid on tightly and boil for 3 minutes, shaking the pan as the mussels cook.
After 3 minutes, remove the pan from the heat and discard any mussels that haven’t opened. Add the yogurt into the sauce and stir. Divide the mussels between 2 bowls, spoon over the sauce and sprinkle with parsley.
Serve with crusty bread or skinny chips.
In this recipe...
Greek Style Natural Yogurt
10
Salted Butter
15
Greek Style Natural Yogurt
10
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