Instant Pot Mussels Frites

by

Instant Pot Miracle

POSTED Mon, February 10, 2020

Serves

6

Total Time

50 MINS

Calories

556

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

recipe-image

    INGREDIENTS


  • Fresh rosemary icon
    Fresh rosemary

    1 tablespoon (about 3.6 g)chopped

  • Russet potato icon
    Russet potato

    681 g (about 3 ¾)cut into wedges

  • Roma tomato icon
    Roma tomato

    3 (about 180 g)chopped, seeded

  • Garlic clove icon
    Garlic clove

    2 (about 12 g)minced

  • Mussels icon
    Mussels

    908 g (about 3 ¾ cups)debearded

  • Roasted red pepper icon
    Roasted red pepper

    2 tablespoons (about 17.4 g)minced

  • Garlic powder icon
    Garlic powder

    1 ½ teaspoons (about 3.98 g)

  • Salt icon
    Salt

    1 teaspoon (about 6 g)

  • Black pepper icon
    Black pepper

    ¾ teaspoon (about 1.61 g)

  • Olive oil icon
    Olive oil

    3 tablespoons (about 40.95 g)

  • White wine icon
    White wine

    1 cup (about 240 g)

  • Bay leaves icon
    Bay leaves

    1 (about 0.2 g)

  • Mayonnaise icon
    Mayonnaise

    ¼ cup (about 95.83 g)

  • Flat-leaf parsley icon
    Flat-leaf parsley

    ½ cup (about 120 g)chopped

    METHOD


  • 1. Pre-heat oven - 232°C
  • 2. Mix fresh rosemary, garlic powder, salt and black pepper into a clean small bowl
  • 3. Add russet potato to a clean large roasting dish
  • 4. Drizzle with olive oil
  • 5. Toss spices with potatoes
  • 6. Roast until browned - approx 25 min, 232°C
  • 7. Add roma tomato, white wine, garlic clove and bay leaves to the inner pot
  • 8. Top with mussels
  • 9. Close and lock the lid and turn the steam release handle to Sealing
  • 10. Pressure cook - Manual, High, 3 min
  • 11. Release pressure - Quick venting
  • 12. Add mayonnaise, roasted red pepper and garlic clove to a clean small bowl
  • 13. Mix with tablespoon until well combined
  • 14. Serve
  • 15. Garnish with flat-leaf parsley
  • 16. Serve the potatoes with the dipping sauce alongside the mussels

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