Name: Mussels Frites
Prep time: 30 min
Cook time: 20 min
Yield: 4-6 servings
Ingredients: 1 tablespoon rosemary (chopped fresh); 1 1/2 teaspoons garlic powder; 1 teaspoon salt; 3/4 teaspoon black pepper; 1 1/2 pounds russet potatoes (or gold potatoes, cut into 1/2 inch-thick sticks); 3 tablespoons olive oil; 1 cup white wine; 3 roma tomatoes (seeded and chopped); 2 cloves garlic (minced); 1 bay leaf; 2 pounds mussels (scrubbed and debearded); 1/2 cup flat-leaf parsley (chopped fresh); 1/3 cup mayonnaise; 2 tablespoons roasted red pepper (minced); 1 clove garlic (minced)

Mussels Frites

By :Instant Pot Miracle

It doesn’t get more French than this bistro-style favorite—mussels steamed in garlic-infused white wine and served with herbed fries and flavored mayonnaise for dipping

Course

Main Course

Cuisine

French

Difficulty

Medium

Browse Category

Fish & Seafood

Duration

30-60 min

Diet	Celiac, Dairy Free, Gluten Free

Cooking Technique

Pressure Cook

Main Ingredient

Mussels, Potatoes, White Wine

Prep Time

30 minutes

Cook Time

20 minutes

Servings

4-6 servings

Ingredients

Frites

1 tablespoon rosemary chopped fresh
1 1/2 teaspoons garlic powder
1 teaspoon salt
3/4 teaspoon black pepper
1 1/2 pounds russet potatoes or gold potatoes, cut into 1/2 inch-thick sticks
3 tablespoons olive oil

Mussels

1 cup white wine
3 roma tomatoes seeded and chopped
2 cloves garlic minced
1 bay leaf
2 pounds mussels scrubbed and debearded
1/2 cup flat-leaf parsley chopped fresh

Dipping Sauce

1/3 cup mayonnaise
2 tablespoons roasted red pepper minced
1 clove garlic minced

Course

Main Course

Cuisine

French

Difficulty

Medium

Browse Category

Fish & Seafood

Duration

30-60 min

Diet	Celiac, Dairy Free, Gluten Free

Cooking Technique

Pressure Cook

Main Ingredient

Mussels, Potatoes, White Wine

Prep Time

30 minutes

Cook Time

20 minutes

Servings

4-6 servings

Ingredients

Frites

1 tablespoon rosemary chopped fresh
1 1/2 teaspoons garlic powder
1 teaspoon salt
3/4 teaspoon black pepper
1 1/2 pounds russet potatoes or gold potatoes, cut into 1/2 inch-thick sticks
3 tablespoons olive oil

Mussels

1 cup white wine
3 roma tomatoes seeded and chopped
2 cloves garlic minced
1 bay leaf
2 pounds mussels scrubbed and debearded
1/2 cup flat-leaf parsley chopped fresh

Dipping Sauce

1/3 cup mayonnaise
2 tablespoons roasted red pepper minced
1 clove garlic minced

Instructions

Preheat oven to 450°F. In a small bowl combine rosemary, garlic powder, salt, and pepper. On a large baking sheet or roasting pan toss the potatoes with the olive oil and spice mixture.Roast for 25 to 30 minutes or until tender and browned, stirring once.
Combine the wine, tomatoes, garlic, and bay leaf in the Instant Pot. Top with the mussels. Secure the lid on the pot. Close the pressure-release valve.
Select manual and cook at high pressure for 3 minutes. When cooking is complete, use a quick release to depressurize.
Meanwhile, for the dipping sauce, in a small bowl combine the mayonnaise, roasted red pepper, and garlic.
Top mussels with parsley. Serve the frites with the dipping sauce alongside the mussels.

http://hmhbooks.com/trade.html?isbn13=9781328851055

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