Steamed Mussels With Yogurt Dipping Sauce

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Dipping Sauce

3/4 cup Stonyfield Lowfat Plain Yogurt

1 tablespoon capers

1 tablespoon chives

1 teaspoon lemon zest

1/4 teaspoon sugar


2 lbs of fresh mussels, in the shell

1 cup of dry white wine

1/2 cup of water

1 lemon, thinly sliced

2 tablespoons basil, chopped

2 garlic cloves

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