Pressure Cooker Moules Dijonnaise

2016-05-16
  • Servings : 3
  • Prep Time : 10m
  • Cook Time : 4m
  • Ready In : 14m

I'm cooking chef since 1986. My..

More From This Chef »
Average Member Rating

(5 / 5)

5 5 1
Rate this recipe

1people rated this recipe

Related Recipes:
  • slow cooker pumpkin creme brulee recipe

    Slow Cooker Pumpkin Creme Brulee Recipe

  • baked mussels with spinach and cheese recipe

    Baked Mussels with Spinach and Cheese Recipe

  • slow cooker vgetarian vichyssoise soup recipe

    Slow Cooker Vegetarian Vichyssoise Soup Recipe

  • slow cooker scalloped potatoes recipe

    Slow Cooker Scalloped Potatoes Recipe

  • fried potuguese garlic shrimp recipe

    Fried Portuguese Garlic Shrimp Recipe

Pressure cooker moules Dijonnaise. This recipe belongs to French cuisine. Mussels with herbs,mustard,dry white wine and heavy cream cooked in pressure cooker.Very delicious!

Ingredients

  • 2 tablespoons olive oil
  • 2 shallots,minced
  • 1 small leek(white parts only) trimmed,cut in half lengthwise,rinsed well and thinly sliced across
  • sea salt and cracked black pepper
  • 4 cloves garlic,peeled and chopped
  • 1 cup (250 ml) dry white wine
  • 1 cup (250 ml) water
  • 4-6 sprigs fresh thyme
  • 4 pounds 91/3 kg) mussels,rinsed
  • 1 ½ cups (370 ml) heavy cream
  • 1/3 cup (80 ml) Dijon mustard
  • 1/3 cup 980 ml) whole-grain mustard

Method

Step 1

In a pressure cooker,heat olive oil over medium heat. Add the shallots and leek.Season with salt and black pepper. Cook,stirring,until vegetables are soft and fragrant,but not golden,for about 3 minutes. Reduce heat to low and stir in chopped garlic,stirring it for about 45 seconds. Stir in dry white wine,water and thyme.Bring to a boil,then simmer for 3 minutes. Add mussels.

Step 2

Close pressure cooker and lock the lid. Set burner heat to high pressure. When pressure cooker reaches high pressure,reduce heat to low. Set timer to cook for 4 minutes.

Step 3

Remove pot from the heat. Carefully open pressure cooker. Discard any mussels that have not opened.

Step 4

Using a tongs,transfer mussels to a serving platter. Discard the thyme.

Step 5

Stir heavy cream and mustards into the broth in the pot. Mix until well combined. Pour mustard mixture over cooked mussels. Serve immediately.

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.