Drunken Saffron Mussels
Cooking Time: 25 Minutes
2 tablespoons vegetable oil
2 shallots, sliced
3 garlic cloves, minced
1 cup cherry tomatoes, halved
2 pounds fresh mussels, washed with cold water, strained, scrubbed, and debearded, as needed
2 cups white wine (chardonnay or sauvignon blanc)
2 cups heavy cream
1½ teaspoons cayenne pepper
1½ teaspoons freshly ground black pepper
½ teaspoon saffron threads
1 loaf sourdough bread, cut into slices, for serving
1- Select SEAR/SAUTÉ and set the temperature to HI. Select START/STOP to begin and allow to preheat for 5 minutes.
2- Add oil to the pot and allow to heat for 1 minute. Add the shallots, garlic, and cherry tomatoes. Stir to ensure the ingredients are coated and sauté for 5 minutes.
3- Add the mussels, wine, heavy cream, cayenne, black pepper, and saffron threads to the pot.
4- Assemble the pressure lid, making sure the pressure release valve is in the VENT position.
5- Select STEAM and set the temperature to HI. Set the time to 20 minutes. Select START/STOP to begin.
6- When cooking is complete, carefully remove the lid.
7- Transfer the mussels and broth to bowls or eat straight from the pot. Discard any mussels that have not opened.
8- Serve with the bread and enjoy!
Total Fat: 54g