By :Instant Pot Miracle |

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
|
- 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
Ingredients
Frites
Mussels
Dipping Sauce
|
- 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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All recipes by : Instant Pot Miracle
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