Pressure Cooker Brandied Mussels
2022-02-19- Cuisine: Canadian
- Course: Main Dish
- Skill Level: Advanced
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Add to favorites
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 2m
- Ready In: 12m
Average Member Rating
(4.3 / 5)
3 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
246.0 -
Carbohydrates
28.0 g -
Cholesterol
26.1 mg -
Fat
10.1 g -
Fiber
2.2 g -
Protein
10.9 g -
Saturated Fat
3.3 g -
Serving Size
1 -
Sodium
107.8 mg -
Sugar
0.3 g -
Trans Fat
2.4 g -
Unsaturated Fat
1.1 g -
Potassium
202.3 mg
Pressure cooker brandied mussels. Brandied mussels are a type of seafood dish made by cooking mussels in a stew of onions, butter, brandy, and tomatoes. In this dish, the mussels are prepared in a pressure cooker to ensure the flavors have time to build and, create the best possible seafood dish. This pressure cooker full of mussels is a classic in France.
Is pressure cooking the only way to cook the mussels?
Pressure cooking is a great way to cook mussels. But it is not the only way. There are other ways to cook them that are just as effective. You can boil them, steam them, or even roast them in an oven.
What is the best type of dish to serve with brandied mussels?
A pressure cooker is a cooking utensil that is used for cooking food under high pressure. The best type of dish to serve with brandied mussels would be a type of cooked pasta.
What are the benefits of cooking this dish in a pressure cooker?
Brandied mussels are a must-have for any seafood lover. They are easy to make and taste delicious. The pressure cooker makes them so tender, they practically melt in your mouth.
You can serve these tasty morsels with a side of rice or pasta or just enjoy them on their own as an appetizer.
Is mussels a healthy dish to eat?
The mussels are a dish that is not typically considered healthy. However, the brandied mussels can be made healthier by adding vegetables to the dish. This will provide more nutrients to the dish and make it a healthier option.
Pressure Cooker Brandied Mussels
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Ingredients
- 2 tablespoons unsalted butter
- 1 small leek, washed and thinly sliced (white and pale green parts only)
- 2 medium celery stalks, thinly sliced
- 1 large green apple, peeled, cored and diced
- 1 teaspoon dried sage
- 1/2 teaspoon freshly ground black pepper
- 1 small tomato, peeled and diced
- 1/2 cup (125 ml) chicken broth
- 1/4 cup (60 ml) brandy
- 2 pounds (960 g) mussels, scrubbed and debearded
Method
Step 1
Melt the butter in an instant pot, turned to the sauté mode. Add the leek and celery and cook, stirring, until the leek softens, for about 2 minutes. Add diced apple, tomato, sage, and black pepper. Cook, stirring until aromatic (for a further 1 minute).
Step 2
Pour in chicken broth and brandy. Bring to a simmer. Add mussels and toss well.
Step 3
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set timer to cook for 5 minutes.
Step 4
Open the pressure cooker, using the Quick Release method. Stir well before serving. Discard any unopened mussels. Transfer to a serving platter. Serve with your favorite dry white wine.