Mussels Frites

It doesn’t get more French than this bistro-style favorite—mussels steamed in garlic-infused white wine and served with herbed fries and flavored mayonnaise for dipping.

PREP TIME: 30 minutes

FUNCTION: Manual/Pressure (High)

CLOSED POT TIME: 20 minutes

TOTAL TIME: 50 minutes

RELEASE: Quick

SERVES: 4 to 6

• frites
• 1 tablespoon chopped fresh rosemary
• 1½ teaspoons garlic powder
• 1 teaspoon salt
• ¾ teaspoon black pepper
• 1½ pounds russet or gold potatoes, cut into ½-inch-thick sticks
• 3 tablespoons olive oil
• Mussels
• 1 cup white wine
• 3 roma tomatoes, seeded and chopped
• 2 cloves garlic, minced
• 1 bay leaf
• 2 pounds mussels, scrubbed and debearded (see Tip)
• ½ cup chopped fresh flat-leaf parsley
• Dipping Sauce
• ⅓ cup mayonnaise
• 2 tablespoons minced roasted red pepper
• 1 clove garlic, minced

PREP

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.

COOK

Select manual and cook at high pressure for 3 minutes. When cooking is complete, use a quick release to depressurize.

SERVE

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.