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