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Mussels with Mustard Sauce
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Prep Time:
25 minutes
Total Time:
40 minutes
Elevate shellfish with a bold blend of garlic, cracked pepper, red wine, and fresh parsley.
Ingredients:
  • 2 lb fresh mussels
  • 1 teaspoon olive or vegetable oil
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon cracked black pepper
  • 1/2 cup dry red wine or Progresso™ chicken broth (from 32-oz carton)
  • 1/4 cup chopped fresh parsley
  • 1/2 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon reduced-fat sour cream
  • 1 teaspoon honey
Instructions:
  • Clean the mussels by discarding any broken-shell or open mussels. Scrub them in cold water, removing any barnacles with a dull paring knife. Remove the beards by giving them a gentle tug (use a kitchen towel if needed). For tough beards, use pliers to grip and pull gently. Put the mussels in a large container, cover with cool water, agitate the water with your hand, then drain and repeat until the water runs clear. Drain well before using.
  • - Heat oil in a 4-quart nonstick Dutch oven over medium heat. - Saute garlic and pepper until garlic is softened. - Pour in wine and bring to a boil. - Add mussels and parsley, cover, and simmer gently for 5 to 10 minutes until mussel shells open. - Coat mussels with liquid and discard any that do not open before serving.
  • In a 1-quart saucepan, gently warm all sauce ingredients over low heat, stirring occasionally until just hot (avoid boiling). Enjoy with mussels.

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