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Mussels in White Wine
Preparation time: 20 minutes
Cook Time: 8 minutes
Yield: 4 lbs. mussels ( 1/2 lb. per person)
1 tablespoon butter
3 cloves garlic, finely chopped (about 1 ½ teaspoons)
2 shallots, finely chopped (about ¼ cup)
½ cup dry white wine
1 medium tomato, chopped (about ½ cup)
4 lbs. black mussels, washed, and sorted
Place butter, garlic and shallots into the cooking pot. Keep the lid open and select SAUTÉ program. Cook and stir
4 minutes or until softened. Add the white wine and tomatoe; stir well.
Add mussels, 4 lemon quarters, parsley, thyme, and bay leaf; stir to combine. Close the lid. Select PRESSURE
COOK program Level 7 and Time 4 minutes.
Once the timer beeps 3 times to indicate the end of cooking, manually release pressure by pressing on the steam
release button for about 5 seconds. The steam release process will take about 4 to 5 minutes. Slowly open the lid and
carefully remove mussels. Place on a large platter and squeeze the juice from the remaining lemon quarters over the
mussels. Sprinkle with additional parsley and serve with French bread.
NOTE: Fresh or frozen mussels can be used for this recipe.
2 lemons, quartered, divided
2 tablespoons chopped fresh parsley
1 sprig fresh thyme
1 bay leaf
Additional parsley
French bread, toasted and buttered
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