Pressure Cooker Moules Dijonnaise2022-05-16
- Yield: 3
- Servings: 3
- Prep Time: 10m
- Cook Time: 4m
- Ready In: 14m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat4.3 g
Trans Fat0.0 g
Unsaturated Fat2.4 g
Pressure cooker moules Dijonnaise. This recipe belongs to French cuisine. Mussels with herbs, mustard, dry white wine, and heavy cream cooked in a pressure cooker. Very delicious!
Pressure Cooker Moules Dijonnaise
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- 2 tablespoons olive oil
- 2 shallots, minced
- 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 (1.9kg) mussels, rinsed
- 1 ½ cups (370 ml) heavy cream
- 1/3 cup (80 ml) Dijon mustard
- 1/3 cup (80 ml) whole-grain mustard
Heat the olive oil in an electric instant pot turned to the sauté mode. Add the shallots. Season with salt and black pepper. Cook, stirring, until it is soft and fragrant, but not golden, for about 3 minutes. Stir in chopped garlic, stirring it for about 45 seconds. Pour in dry white wine, water, then add thyme. Bring to a boil, then simmer for 3 minutes. Add mussels.
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 7 minutes.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Discard any mussels that have not opened.
Using a tong, transfer mussels to a serving platter. Discard the thyme.
Stir heavy cream and mustard into the broth in the pot. Mix until well combined. Pour mustard mixture over the cooked mussels. Serve immediately.