Ingredients
Some thyme
1 chives
1 cup of white wine
1 clove of garlic
1 diced celery
1 Greek Yogurt Olympus 10% fat
1kg of mussels
Some tarragon
1 Olive oil
Preparation
After cleaning the mussels sauté the garlic in hot oil. When garlic browned add the mussels and celery and deglaze with white wine. Cover with a lid and cook over low heat for a few minutes (until all the mussels have opened). Once cooked, add the Greek Yogurt Olympus and the spices (if necessary, add a little water) and mix. Salt to taste.
