Pressure Cooker Brandied Mussels

pressure cooker brandied mussels
  • Yield: 4
  • Servings: 2-4
  • Prep Time: 10m
  • Cook Time: 2m
  • Ready In: 12m

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Pressure cooker brandied mussels. Mussels with apples, brandy, tomatoes, and sage cooked in pressure cooker. Serve pressure cooker brandied mussels accompanied by dry white wine.

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

In a pressure cooker,melt butter over medium heat. Add the leek and celery and cook,stirring,until leek soften,for about 2 minutes. Add diced apple,tomato,sage,black pepper. Cook,stirring until aromatic (fro a further 1 minute).

Step 2

Pour in chicken broth and brandy. Bring to a simmer. Add mussels and toss well.

Step 3

Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure,reduce heat to low. Set timer to cook for 2 minutes.

Step 4

Open pressure cooker,using Quick Release method. Stir well before serving. Discard any unopened mussels. Transfer to serving platter. Serve with your favorite dry white wine.

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