Nutrition info - Recipes

Athenian Mussels

Flex your mussels with this great Greek dish. Steamed in a white wine and yogurt sauce, this stellar seafood meal will go amazingly well with a batch of new potatoes and a side salad. When it comes to delicious this mighty dish holds strong.

Athenian Mussels


For 4 people

  • 1 tablespoon(s) olive oil
  • 4 thinly sliced shallots
  • 32 ounce(s) mussels
  • 4 floz dry white wine
  • 16 tablespoon(s) finely chopped Italian leaf parsley
  • 8 ounce(s) goats milk plain yogurt


  1. 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.

Ready in 25 min

Nutrition facts

  • Kcal: 417.32 kcal
  • Fibers (g): 1.72g
  • Sodium (mg): 717.27mg
  • Carbs: 21.77g
  • Fat: 10.3g
  • Saturated fat (g): 2.51g
  • Proteins: 31.14g