Make Ahead: This recipe makes more yogurt sauce than you'll need; cover and refrigerate for a few days. It goes well with chicken or grilled vegetables.
Servings: 4 appetizer servings
- 1 1/4 pounds (about 40) mussels
- 1 cup dry white wine
- 2 tablespoons capers, rinsed and drained
- 1 cup Greek-style yogurt
- Kosher salt
- About 10 mint leaves, cut into very thin strips (julienne; about 2 packed tablespoons)
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.
Combine the mussels and wine in a large saucepan over medium heat; stir to combine, then cover and cook for 4 to 5 minutes. Uncover and transfer any mussels that have opened to a bowl. Re-cover and cook for a few minutes as needed until all the mussels have opened.
Strain the cooking liquid and reserve. Transfer the remaining mussels (still in their shells) to the bowl; cover loosely and refrigerate until well chilled. Shell the mussels and place in a bowl; cover with the strained and reserved cooking liquid. Refrigerate until ready to serve. Disconnect the shells and reserve half for serving.
Finely chop the capers until they are almost a puree; place in a small mixing bowl. Add the yogurt and season lightly with kosher salt. Add 2 tablespoons of the cooking liquid from the bowl of mussels; mix well to fully incorporate the capers and to slightly whip the yogurt.
When ready to serve, place a dollop of the caper yogurt in each half-shell, then place a mussel on top. Garnish with the julienne of mint.
From chef Barton Seaver of Blue Ridge restaurant.
Tested by Bonnie S. Benwick.
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