Best served with crusty French bread along side so you can enjoy every last drop of this delicious broth. Using farm raised mussels are an ocean-friendly way to enjoy this dish.
Ready In: 30 mins
Prep: 5 mins
Cook: 25 mins
Yields: 4 Servings
- 4 shallots (sliced)
- 2 cloves garlic (finely chopped)
- 8 slices of good quality smoked bacon cut into 1/4 inch pieces cooked to crisp and drained
- 2 t olive oil
- 1/4 t black pepper
- 1/3 c dry white wine
- 1/2 c Stonyfield Organic Greek Plain Nonfat Yogurt
- 1/2 c blue cheese
- 2 lb mussels (scrubbed and beards removed)
In the bottom of a 5 quart pot slowly heat oil, butter, shallots and garlic.
When shallots and garlic are clear, add mussels, white wine, yogurt, blue cheese, bacon and pepper.
Increase heat to medium high.
When mussels open remove from heat.
Discard any mussels that do not open.
Stir and serve.