Pressure Cooker Creamy Mustard Clams
2022-06-06- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 4m
- Ready In: 14m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
1,096.8 -
Carbohydrates
37.1 g -
Cholesterol
258.9 mg -
Fat
36.3 g -
Fiber
0.0 g -
Protein
108.4 g -
Saturated Fat
7.2 g -
Sodium
1,685.8 mg -
Sugar
0.0 g -
Trans Fat
1.7 g -
Unsaturated Fat
6.6 g -
Potassium
1,437.1 mg
Pressure cooker creamy mustard clams. Clams with creamy mustard sauce and capers cooked in a pressure cooker. Very easy and tasty! The best way to make a good cream sauce in a pressure cooker is to build layered sauce before you add heavy cream.
Pressure Cooker Creamy Mustard Clams
Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons minced garlic
- 1 cup (250 ml) dry vermouth
- 2 tablespoons Dijon mustard
- 1 tablespoon stemmed fresh thyme leaves
- 1 tablespoon fresh rosemary leaves,minced
- 28 littleneck clams, scrubbed
- 1/2 cup (125 ml) heavy cream
Method
Step 1
Melt the butter in an instant pot turned to sauté mode. Add minced garlic and cook, stirring, until golden.
Step 2
Pour in the dry vermouth, Dijon mustard, thyme, and rosemary. Reduce heat to low and bring mixture to a full simmer, stirring occasionally. Add the clams. Toss well.
Step 3
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 4 minutes.
Step 4
Open pressure cooker, using a Quick Release method. Stir in heavy cream and simmer, stirring gently, for a further 1 minute.
Step 5
Serve in the bowls, discarding any unopened clams.