Steamed mussels with yoghurt splash

Fairlady
6 servings Prep: 15 mins, Cooking: 10 mins
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (14)

2.00 kg mussels — in the shell
750.00 ml white wine — or bubbly
0.00 lettuce — butter
2.00 avocado — wedges
1.00 lemon — cut into wedges
DRESSING
250.00 ml yoghurt — natural
45.00 ml vinegar — white balsamic
45.00 ml fresh chillies — 573
10.00 ml wholegrain mustard
3.00 garlic — cloves, crushed
2.00 spring onion — chopped
30.00 ml fresh mint — chopped
30.00 ml Italian parsley — chopped
0.00 sea salt and freshly ground black pepper
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Method:

Place the mussels in a large, deep saucepan and pour in the wine.
Simmer for 10 minutes or until the shells pop open.
Either remove the mussels from the shell or serve them in the shell.
Pile onto lettuce leaves with wedges of avo and lemon.
To make the dressing, place everything in a bottle, close with the lid and shake to combine, then serve on the side.
Now all you need is the usual crusty bread to mop up the juices.



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