Steamed Mussels With Spicy White Sauce

Steamed Mussels With Spicy White Sauce

Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings 4 to 6
Author CASA Veneracion


  • 1/2 kilo fresh mussels
  • 4 cloves garlic
  • 1/4 cup plain yogurt
  • 1/4 cup Japanese mayo
  • 3/4 teaspoon chopped dill divided
  • salt and pepper to taste
  • cayenne powder


  • Rinse, scrub and rinse the mussels. Repeat. Soak in the fridge for several hours (see complete explanation and instructions).
  • Drain the mussels and pull out the beards.
  • Boil water in the steamer.
  • Place the mussels and in the steamer basket and steam over briskly boiling water for two minutes. Remove from the steamer and cool slightly.
  • While the mussels cool, make the sauce. Cut the garlic cloves into halves and toast in an oil-free pan until lightly browned. Shake off the skins and discard. Mince the garlic.
  • Mix together the minced garlic, yogurt, Japanese mayo and half of the dill. Season with salt and pepper.
  • Pry the partially opened mussel shells and discard the empty halves.
  • Arrange the mussels on a plate or plates. Spoon some sauce over each. Sprinkle with the remaining dill and cayenne powder.
  • Serve the steamed mussels with spicy white sauce immediately.