Description
Instant Pot Mussels (Moules Mariniere). Pressure cooking mussels for 3 minutes is surprisingly effective, yielding a pot of perfectly cooked mussels. I like them French bistro-style, steamed with shallots, garlic, white wine, thyme, and parsley, where the liquid released by the mussels mingles with the other ingredients to make a fantastic sauce. Make sure to serve this with a loaf of crusty bread for dipping!
Ingredients
- 2 tablespoons butter
- 1 large shallot, minced
- 3 sprigs thyme
- 2 cloves garlic, minced
- ½ teaspoon salt
- 1 cup dry white wine
- 2 pounds mussels, cleaned, de-bearded, and sorted
- ¼ cup minced fresh parsley
- Crusty bread for serving (A French baguette is traditional)
Instructions
- Sort, clean, and de-beard the mussels: Discard any mussels that are not tightly closed, or that have broken shells. If the mussel is open, tap it a few times. If it closes, it is fresh; otherwise, discard it. De-beard any mussels by prying the beard out with a pair of kitchen pliers or levering out with the back end of a paring knife. Rinse the mussels under cold running water for 2 minutes, then drain.
- Sauté the shallots and garlic: Melt the butter in an Instant Pot set to Sauté mode-high (or medium-high heat in a stovetop PC). When the butter stops foaming, add the shallots, thyme sprigs, and garlic, and sprinkle with ½ teaspoon of salt. Sauté until the shallots soften, about 3 minutes.
- Everything in the pot: Pour in the wine, then add the cleaned mussels.
- Pressure cook for 3 minutes with quick release: Lock the lid and pressure cook on high pressure for 3 minutes. (In an Instant Pot, use Manual, Pressure Cook, or Pressure Cook-custom mode set to 3 minutes). Quick release immediately when the cooking time is over.
- Stir in the parsley, then serve with the broth: Unlock the lid, opening it away from you to avoid the hot steam. Gently stir the minced parsley into the mussels. Scoop the mussels out of the pot into two large serving bowls, discarding the thyme stems as you find them. Then pour the liquid in the pot over the mussels. Serve with a loaf of crusty bread for dipping, and enjoy!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Weeknight Dinner
- Method: Pressure Cooking
- Cuisine: French
Would you like to save this recipe?
Nutrition
- Serving Size: 1 big bowl of mussels and broth
- Calories: 452
- Sugar: 1.8 g
- Sodium: 1090.5 mg
- Fat: 17.7 g
- Carbohydrates: 17.5 g
- Fiber: 1 g
- Protein: 33.3 g
- Cholesterol: 106.1 mg