Name: Sunny’s Green Goddess Mussels
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons salted butter; 1 tablespoon olive oil; 6 cloves garlic, grated; 1 white onion, finely chopped; Kosher salt and freshly ground black pepper; 1/2 cup full-fat plain Greek yogurt; 4 cups vegetable, chicken or seafood stock; Zest and juice of 1 lemon; 2 pounds PEI mussels, cleaned; 1 tablespoon roughly chopped fresh cilantro; 1 tablespoon roughly chopped fresh dill; 1 tablespoon roughly chopped fresh mint; 1 tablespoon roughly chopped fresh Italian or curly parsley; 1 tablespoon roughly chopped fresh tarragon; 2 scallions, white and green parts, roughly chopped; Crusty bread, to serve

Directions

Watch how to make this recipe.

In a large pot, melt the butter in the oil over medium heat. Add the garlic and onions and season with a pinch of salt and a few grinds of pepper. Sauté until softened, about 5 minutes. Add the yogurt and whisk until smooth. Raise the heat to medium high and slowly whisk in the stock and lemon juice. Bring to a simmer. Immediately add the mussels and cover. Cook until the mussels have opened up, 6 to 8 minutes. Discard any mussels that do not open.
While the mussels are cooking, pile the cilantro, dill, mint, parsley, tarragon, scallions and lemon zest on a cutting board and roughly chop a little more.
Give the mussels a stir, add the herb-zest mixture and stir again. Serve hot with crusty bread to dunk into the cooking liquid.

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Sunny’s Green Goddess Mussels

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