| Dipping Sauce | ||
|---|---|---|
| 3⁄4 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 1 | tbsp | capers |
| 1 | tbsp | chives |
| 1 | tsp | lemon zest |
| Mussels | ||
| 2 | lb | of fresh mussels (in the shell) |
| 1 | c | of dry white wine |
| 1⁄2 | c | of water |
| 1 | lemon (thinly sliced) | |
| 2 | tbsp | basil (chopped) |
| 2 | garlic cloves | |
Steamed mussels are made extra-special with the tangy flavors of this yogurt dipping sauce.
| Dipping Sauce | ||
|---|---|---|
| 3⁄4 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 1 | tbsp | capers |
| 1 | tbsp | chives |
| 1 | tsp | lemon zest |
| Mussels | ||
| 2 | lb | of fresh mussels (in the shell) |
| 1 | c | of dry white wine |
| 1⁄2 | c | of water |
| 1 | lemon (thinly sliced) | |
| 2 | tbsp | basil (chopped) |
| 2 | garlic cloves | |
Prepare dipping sauce by combining all the ingredients and mixing well.
Refrigerate until ready to serve.
Scrub, clean and debeard mussels.
Combine wine, water, lemon, basil and garlic cloves in a soup pot with a lid and bring to a boil.
Once at a rapid boil, stir in mussels and cover.
Steam mussels for 3-5 minutes or until they open.
Discard unopened mussels.
Serve in a large bowl accompanied by dipping sauce.