Time: 30 min.
Complexity: easily
Servings: 4

Make mussels with the flavor of the popular Green Goddess sauce. A little natural Greek yogurt will give them the necessary creaminess, which will only highlight the freshness of the whole bouquet of greens. Add mint, dill, parsley, cilantro, tarragon, and green onions to the mussels. It will be very flavorful. Serve with a slice of white bread for dipping and savoring until the last bite!

Ingredients:

• 2 tablespoons salted butter
• 1 tbsp. l. olive oil
• 6 cloves garlic, grated
• 1 white onion, finely chopped
• 0.5 cup natural Greek yogurt
• 4 cups broth (vegetable, chicken or seafood)
• Zest and juice of 1 lemon
• 900 g of washed mussels
• 1 tbsp coarsely chopped fresh cilantro
• 1 tbsp coarsely chopped fresh dill
• 1 tbsp coarsely chopped fresh mint
• 1 tbsp coarsely chopped fresh parsley
• 1 tbsp coarsely chopped fresh tarragon
• 2 green onions, coarsely chopped
• Crustless bread, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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mussels, lemon juice, dill, mint, tarragon

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Preparation:

Step 1
• In a large saucepan, melt the butter over medium heat. Add the garlic and onion, sprinkle with a pinch of salt and a few turns of the black peppercorns. Sauté until softened, about 5 minutes.
Step 2
• Add the yogurt and stir. Increase the heat to medium-high and slowly whisk in the broth and lemon juice. Bring to a boil. Immediately add the mussels and cover. Cook until the mussels open, 6-8 minutes. Discard any unopened mussels.
Step 3
• While the mussels are cooking, place the cilantro, dill, mint, parsley, tarragon, green onions and lemon zest on a cutting board and finely chop with a knife.
Step 4
• Stir the mussels, add the herb and zest mixture, and stir again. Serve hot with bread for dipping.

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