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
Votes: 3
Rating: 4
Rate this recipe!
Print Recipe
Course Main Course
Cuisine French
Difficulty Medium
Browse Category Fish & Seafood
Duration 30-60 min
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
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
Votes: 3
Rating: 4
Rate this recipe!
Print Recipe
Instructions
  1. 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.
  2. 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.
  3. Select manual and cook at high pressure for 3 minutes. When cooking is complete, use a quick release to depressurize.
  4. Meanwhile, for the dipping sauce, in a small bowl combine the mayonnaise, roasted red pepper, and garlic.
  5. Top mussels with parsley. Serve the frites with the dipping sauce alongside the mussels.
3 replies
  1. ole person
    ole person says:

    I need the recipe for French Fries using your ‘INSTANT VORTEX 5.7 QUART AIR FRYER.’ Thank you, ole person

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published.