Moules Dijonnaise Pressure Cooker Recipe

Moules Dijonnaise Pressure Cooker Recipe

Ingredients

SERVES 2 to 3 – Cooker: 5- to 8-quart – Time: 4 minutes at HIGH pressure

• 2 tablespoons olive oil
• 2 medium shallots, minced
• 1 small thin leek (white part only), trimmed, cut in half lengthwise, rinsed well, and thinly sliced across (about ½ cup)
• sea salt and freshly cracked black pepper
• 4 cloves garlic, chopped
• 1 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
• 1 cup water
• 4 to 6 sprigs fresh thyme, to taste
• 4 pounds mussels, rinsed and debearded if necessary (discard any with broken shells or that will not close)
• 1½ cups heavy cream
• 1/3 cup Dijon mustard
• 1/3 cup whole-grain mustard

Method

1. In a 5- to 8-quart pressure cooker, heat the oil over medium heat
2. When the oil ripples, add the shallots and leek, and season to taste with salt and pepper
3. Cook, stirring often, until the vegetables are soft and fragrant, but not golden, about 3 minutes
4. Reduce the heat to low and add the garlic, stirring it around for about 45 seconds
5. Add the wine, water, and thyme
6. Bring to a boil; simmer for 3 minutes
7. Add the mussels
8. Close and lock the lid
9. Set the burner heat to high
10. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
11. Set a timer to cook for 4 minutes
12. Remove the pot from the heat
13. Open the cooker with the Quick Release method
14. Be careful of the steam as you remove the lid
15. Discard any mussels that have not opened
16. Transfer the mussels with tongs to a serving bowl
17. Discard the thyme
18. Stir the cream and mustards into the broth in the pot until well combined
19. Taste the broth for seasoning, and adjust as needed
20. Pour over the mussels
21. Serve right away, in shallow bowls, with a baguette to tear apart or toasted baguette slices to dip into the broth

Full List of Fish Recipes
Full List of Pressure-Cooker Recipes