Instant Pot Mussels Frites

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  • Time icon
    Total Time
    50mins
  • Serves icon
    Serves
    6
  • Calories icon
    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

Inspired by: https://recipes.instantpot.com/recipe/mussels-frites/

recipe updated Jun 8, 2020

Ingredients

  • Fresh rosemary icon
    Fresh rosemary
    1 tbsp (about 3.6 g)
  • Russet potato icon
    Russet potato
    681 g (about 3 ¾)
  • Roma tomato icon
    Roma tomato
    3 (about 180 g)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Mussels icon
    Mussels
    908 g (about 3 ¾ cups)
  • Roasted red pepper icon
    Roasted red pepper
    2 tbsp (about 17.4 g)
  • Garlic powder icon
    Garlic powder
    1 ½ tsp (about 3.98 g)
  • Salt icon
    Salt
    1 tsp (about 6 g)
  • Black pepper icon
    Black pepper
    ¾ tsp (about 1.61 g)
  • Olive oil icon
    Olive oil
    3 tbsp (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)

Tools

  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Small bowl
  • kCook icon Small bowl
  • kCook icon Large roasting dish

Step preview

  1. Pre-heat oven - 230°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, 230°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 -
  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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