Pressure Cooker Creamy Mustard Clams

2020-06-06
  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 4m
  • Ready In: 14m

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Nutritional Info

This information is per serving.

  • 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
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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 4minutes.

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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