Mussels with Mustard Sauce
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  • 2 pounds McGinnis Sisters fresh mussels
  • 1 teaspoon olive oil
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon cracked black pepper
  • 1/2 cup dry red wine or chicken broth
  • 1/4 cup chopped fresh parsley
  • Mustard Sauce ingredients:
  • 1/2 cup Yoplait Fat Free yogurt (from 2lb container)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon reduced-fat sour cream
  • 1 teaspoon honey
To clean mussels, discard any broken-shell or open mussels. Scrub remaining mussels in cold water, removing any barnacle's with a dull paring knife. Pull beard by giving it a tug (using a kitchen towel may help). Place mussels in a 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 non-stick 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 no boil). Serve with mussels.

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