Ingredients
2
lb fresh mussels
1
teaspoon olive or vegetable oil
2
cloves garlic, finely chopped
1/2
teaspoon cracked black pepper
1/2
cup dry red wine or Progresso™ chicken broth (from 32-oz carton)
1/4
cup chopped fresh parsley
1/2
cup Yoplait® Fat Free plain yogurt (from 2-lb container)
2
tablespoons Dijon mustard
1
tablespoon reduced-fat sour cream
1
teaspoon honey
Preparation
To clean mussels, discard any broken-shell or open (dead) mussels. Scrub remaining mussels in cold water, removing any barnicles with a dull paring knife. Pull beard by giving it a tug (using a kitchen towel may help). If you have trouble removing it, use a pliers to grip and pull gently. Place mussels in large container. Cover with cool water. Agitate water with hand, then drain and discard water. Repeat several times until water runs clear; drain.
In 4-quart nonstick Dutch oven, heat oil over medium heat. Cook garlic and pepper in oil, stirring frequently, until garlic is softened. Stir in wine; heat to boiling. Stir in mussels and parsley. Cover and heat to boiling; reduce heat. Simmer 5 to 10 minutes or until mussel shells have opened. Stir to coat with liquid. Discard any mussels that do not open.
In 1-quart saucepan, heat all sauce ingredients over low heat, stirring occasionally, just until hot (do not boil). Serve with mussels.
