Pressure Cooker Moules Dijonnaise

  • Servings : 3
  • Prep Time : 10m
  • Cook Time : 4m
  • Ready In : 14m

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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!


  • 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


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.

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