Mussels Frites
It doesnt get more French than this bistro-style favoritemussels steamed in garlic-infused white wine and served with herbed fries and flavored mayonnaise for dipping
It doesnt get more French than this bistro-style favoritemussels steamed in garlic-infused white wine and served with herbed fries and flavored mayonnaise for dipping
- 1 teaspoon salt
- 1 1/2 teaspoons garlic powder
- 3 tablespoons olive oil
- 3/4 teaspoon black pepper
- 1 cup white wine
- 1/3 cup mayonnaise
- 1 clove garlic (minced)
- 2 cloves garlic (minced)
- 1 tablespoon rosemary (chopped fresh)
- 1 1/2 pounds russet potatoes (or gold potatoes, cut into 1/2-i
- 3 roma tomatoes (seeded and chopped)
- 1 leaf
- 2 pounds mussels (scrubbed and debearded)
- 1/2 cup flat-leaf parsley (chopped fresh)
- 2 tablespoons roasted red pepper (minced)
- Carbohydrate 2.90506416842686 g
- Cholesterol 7.00000000591745 mg
- Fat 9.12221833998125 g
- Fiber 0.148241662976165 g
- Protein 0.316727500110141 g
- Saturated Fat 1.35183083432857 g
- Serving Size 1 1 -6 serving (439g)
- Sodium 160.498958468725 mg
- Sugar 2.75682250545069 g
- Trans Fat 5.65108958807979 g
- Calories 105 calories
Step-by-step
- Preheat oven to 450°F. In a small bowl combine rosemary, garlic powder, salt, and pepper. On a large baking sheet or roasting pan toss the potatoes with the olive oil and spice mixture.
- Roast for 25 to 30 minutes or until tender and browned, stirring once.
- Combine the wine, tomatoes, garlic, and bay leaf in the Instant Pot. Top with the mussels. Secure the lid on the pot. Close the pressure-release valve.
- Select manual and cook at high pressure for 3 minutes. When cooking is complete, use a quick release to depressurize.
- Meanwhile, for the dipping sauce, in a small bowl combine the mayonnaise, roasted red pepper, and garlic.
- Top mussels with parsley. Serve the frites with the dipping sauce alongside the mussels.
Pressure cooking mussels requires strict adherence to timing, because shellfish overcook and turn rubbery in mere seconds if left under heat too long. Setting the Instant Pot to high pressure for exactly three minutes ensures the bivalves open fully while retaining their tender texture. Doubling this recipe presents a distinct spatial challenge inside a standard pressure cooker, as overcrowding prevents steam from circulating evenly and leaves top-tier mussels tightly shut. Batch cooking the potatoes at 450 degrees Fahrenheit on two separate baking sheets prevents steaming instead of roasting, guaranteeing that the russets develop a properly crisped exterior. Russet potatoes contain less moisture than waxy varieties, yielding a better crust when tossed in olive oil, rosemary, garlic powder, salt, and black pepper. When reducing the recipe for a single diner, cut the white wine, roma tomatoes, minced garlic, and bay leaf liquid base proportionally while maintaining enough volume to generate sufficient steam. Discard any mussels that fail to open after the three-minute pressure cycle concludes and the valve releases. Combining mayonnaise, minced roasted red pepper, and fresh garlic creates a quick dipping sauce that benefits from sitting in the refrigerator for at least thirty minutes to let the aromatics meld. Fresh flat-leaf parsley added immediately before serving provides a clean, herbaceous contrast to the rich seafood and flavored condiment.
