Mussels Mouclade

We’ve used a dollop of our 0% Fat Greek Style Natural Yogurt instead of the usual cream or crème fraîche to make this classic French dish – so it’s a little bit lighter, but still creamy and delicious.

  • 25 mins
  • Serves 2
  • Gluten Free
  • Beginner


A large knob of Yeo Valley Butter
2 shallots, finely sliced
1 clove of garlic, peeled and finely sliced
250ml white wine
1 tsp curry powder
1kg mussels
2 tbsp Yeo Valley O% Fat Greek Style Natural Yogurt
Small bunch of parsley leaves, chopped


  1. Soak the mussels in clean, cold water and sort through them, de-bearding and knocking off any barnacles.
  2. Melt the butter in a large pan with a lid. Add the sliced shallots and garlic and cook gently for 5 minutes until they are soft, but not coloured. Add the white wine and curry powder and bring to a boil.
  3. Tip the mussels into a colander. Discard any that aren’t closed and tip the rest into the pan with the other ingredients. Put the lid on tightly and boil for 3 minutes, shaking the pan as the mussels cook.
  4. After 3 minutes, remove the pan from the heat and discard any mussels that haven’t opened. Add the yogurt into the sauce and stir. Divide the mussels between 2 bowls, spoon over the sauce and sprinkle with parsley.
  5. Serve with crusty bread or skinny chips.

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