Pressure Cooker Creamy Mustard Clams

2017-06-06
  • Yield : 4 bowls
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 4m
  • Ready In : 14m

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Pressure cooker creamy mustard clams.Clams with creamy mustard sauce and capers cooked in pressure cooker.Very easy and tasty! The best way to make a good cream sauce in 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 capers,drained and rinsed
  • 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

In a pressure cooker,melt butter over medium-high heat. Add minced garlic and cook,stirring,until golden.

Step 2

Pour in dry vermouth and stir in capers,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 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 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.

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