Mussels Frites
30-60 min, 4-6 servings, bay leaf, black pepper, celiac, contributed, cook 20 min, dairy free, flat-leaf parsley, french, garlic, garlic powder, gluten free, Instant Pot Miracle, main course, mayonnaise, medium, mussels, olive oil, prep 30 min, pressure cook, roasted red pepper, roma tomatoes, rosemary, russet potatoes, salt, white wine
Ingreadient
- 1 tablespoon rosemary
- 1 1/2 teaspoons garlic powder
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 1 1/2 pounds russet potatoes
- 3 tablespoons olive oil
- 1 cup white wine
- 3 roma tomatoes
- 2 cloves garlic
- 1 bay leaf
- 2 pounds mussels
- 1/2 cup flat-leaf parsley
- 1/3 cup mayonnaise
- 2 tablespoons roasted red pepper
- 1 clove garlic
Direction
- 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.
