Bacon-Onion Jam
Mussels Frites
| By : |
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
| 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
Ingredients
Frites
Mussels
Dipping Sauce
|
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.
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