Mussels in Wine and Yoghurt                                

A twist on cooking mussels to give a tasty, creamy dish.

Quantities are very much a personal choice.

 I usually allow 1kg of Mussels for two people!

You will need

1kg of Fresh Mussels.  Shells scrubbed, de-bearded, washed and drained
1 tablespoon of Extra Virgin Olive Oil
1 onion finely chopped (or 4 shallots if you have access to them)
Garlic to taste (optional)
1 teaspoon of Fennel Seeds
150ml of White Wine (you can use more)
150ml of thick Natural Yoghurt (you can use more)
1 to 2 tablespoons of chopped parsley.

Heat a large pot over a high heat and then toss in all the (drained) mussels
and stir over the heat for 3 to 5 minutes until they have just opened.

Remove to a warm serving dish, cover with a cloth,  while you prepare the sauce.

Drain and rinse the pot of any liquid from cooking the mussels (this will get rid of any gritty bits).
Put the pot back on the heat with about 1 tablespoon of Olive oil in the pan. 

Sweat off the onion, garlic and fennel seeds for 2 to 3 minutes until translucent.

add the white wine and continue to stir and reduce the sauce slightly. 

Finally add the yoghurt stir well to incorporate into the sauce.

Pour the sauce over the mussels in the serving dish topped with a final flourish of chopped parsley!

10th November 2006