Avalon Bay Electric Pressure Cooker Product Guide
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Mussels in White Wine
Ingredients (serves 4)
2kg black Mussels, cleaned and deboned
80ml olive oil
3 garlic cloves, chopped
1 fresh chilli, chopped
3tbs fresh parsley, chopped
1/2 cup dry white wine
Salt and pepper
Method – Pressure Cook
Open the lid and press the Brown button and Start. Allow to heat. Add the oil, garlic and chili for about
3-4 minutes. Add the mussels, white wine, fresh parsley. Press the Cancel button once done.
Close the lid and lock. Press the High Pressure button, then set the timer for 4 minutes, then press Start.
Make sure that the pressure-limiting valve is set on Sealed. To open the lid, turn the pressure-limiting
valve to Exhaust. Wait until the pressure has reduced and the safety release function allows you to open
the lid. Ready to serve.
Fish Stock
Ingredients (Makes 1 liter of stock)
500g fish bones and head
1 brown onion, sliced
1 carrot, sliced
1 celery stick, sliced
250ml white wine
1L water
1 bay leaf
3 parsley stalks
3 black peppercorns
Salt and pepper
Preparation
Wash the fish heads and bones of any blood and drain.
