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PEI Mussels in Tomato Greek Yogurt Broth

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Cooking time :

Preparation time:


  • 1 teaspoon pure olive oil
  • 1 garlic clove, minced
  • ½ teaspoon ginger, minced
  • 1 lb mussels, washed and scrubbed
  • ¼ cup white wine
  • 1/3 cup tomato purée
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • 3 teaspoons Liberté Greek yogurt
  • 2 teaspoons chives, chopped
  • 1 teaspoons thyme, chopped


  1. In a large sauté pan, heat the olive oil and sauté garlic and ginger for 2 minutes over medium heat. Add the mussels, turn the heat to high and deglaze with white wine.
  2. Cover with a lid and cook just until mussels open.
  3. Remove mussels from the pan and leave liquid in the pan.
  4. Add tomato purée and reduce liquid by half.
  5. Remove from heat and add yogurt and fresh herbs.
  6. Put mussels back in the liquid in the pan, toss and serve immediately with crusty bread.
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