Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 tablespoons butter; 1 large shallot, minced (about ½ cup); 2 cloves garlic, minced; ½ teaspoon salt; 1 cup Belgian wheat beer or blonde ale; 2 pounds mussels, cleaned, de-bearded, and sorted; ½ cup heavy cream; ¼ cup minced fresh parsley; Crusty bread for serving (A French baguette is perfect)

Details werden geladen...

https://www.dadcooksdinner.com/instant-pot-belgian-mussels/

Instant Pot Belgian Mussels - DadCooksDinner

Mussels with shallots, garlic, and Belgian beer, then finished with fresh parsley and heavy cream. It's a quick one-pot meal - only 3 minutes of pressure cooking. #InstantPot #PressureCooker

Rezept

Zubereitungszeit ca. 25 MinutenVorbereitung ca. 15 MinutenKochzeit ca. 10 Minuten

Zutaten:

2 tablespoons butter
1 large shallot, minced (about ½ cup)
2 cloves garlic, minced
½ teaspoon salt
1 cup Belgian wheat beer or blonde ale
2 pounds mussels, cleaned, de-bearded, and sorted
½ cup heavy cream
¼ cup minced fresh parsley
Crusty bread for serving (A French baguette is perfect)

Arbeitsschritte:

Discard any mussels that are not tightly closed, or that have broken shells. If the mussel is open, tap it a few times. If it closes, it is fresh; otherwise, discard it. De-beard any mussels by prying the beard out with a pair of kitchen pliers or levering out with the back end of a paring knife. Rinse the mussels under cold running water for 2 minutes, then drain.
Melt the butter in an Instant Pot set to Sauté mode-high (or medium-high heat in a stovetop PC). When the butter stops foaming, add the shallots and garlic, and sprinkle with ½ teaspoon of salt. Sauté until the shallots soften, about 3 minutes.
Pour in the beer, bring to a simmer, and let simmer for 1 minute. Add the cleaned mussels.
Lock the lid and pressure cook on high pressure for 3 minutes. (In an Instant Pot, use Manual, Pressure Cook, or Pressure Cook-custom mode set to 3 minutes). Quick release immediately when the cooking time is over.
Unlock the lid, opening it away from you to avoid the hot steam. Drizzle the cream over the mussels, then sprinkle with the minced parsley, and gently stir to coat everything. Scoop the mussels out of the pot into two large serving bowls, then pour the liquid in the pot over the mussels. Serve with a loaf of crusty bread for dipping, and enjoy!