Sunny Anderson's Green Goddess Mussels | The Kitchen

Sunny flexes her culinary muscles to cook mussels with fresh green herbs and scallions! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3e1DG67 Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Sunny’s Green Goddess Mussels RECIPE COURTESY OF SUNNY ANDERSON Level: Easy Total: 30 min Active: 20 min Yield: 4 servings Ingredients 2 tablespoons salted butter 1 tablespoon olive oil 6 cloves garlic, grated 1 white onion, finely chopped Kosher salt and freshly ground black pepper 1/2 cup full-fat plain Greek yogurt 4 cups vegetable, chicken or seafood stock Zest and juice of 1 lemon 2 pounds PEI mussels, cleaned 1 tablespoon roughly chopped fresh cilantro 1 tablespoon roughly chopped fresh dill 1 tablespoon roughly chopped fresh mint 1 tablespoon roughly chopped fresh Italian or curly parsley 1 tablespoon roughly chopped fresh tarragon 2 scallions, white and green parts, roughly chopped Crusty bread, to serve Directions In a large pot, melt the butter in the oil over medium heat. Add the garlic and onions and season with a pinch of salt and a few grinds of pepper. Sauté until softened, about 5 minutes. Add the yogurt and whisk until smooth. Raise the heat to medium high and slowly whisk in the stock and lemon juice. Bring to a simmer. Immediately add the mussels and cover. Cook until the mussels have opened up, 6 to 8 minutes. Discard any mussels that do not open. While the mussels are cooking, pile the cilantro, dill, mint, parsley, tarragon, scallions and lemon zest on a cutting board and roughly chop a little more. Give the mussels a stir, add the herb-zest mixture and stir again. Serve hot with crusty bread to dunk into the cooking liquid. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #SunnyAnderson #TheKitchen #FoodNetwork #GreenGoddessMussels Sunny Anderson's Green Goddess Mussels | The Kitchen | Food Network https://www.youtube.com/watch?v=_NQMcWWmAuw