NuWave Nutri-Pot 33501, Owner'S Manual & Complete Recipe Book, Page: 45 / 82

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Directions:
1. Scrub mussels and run under running water to clean. Remove any hair
protruding from shell and throw away any mussels that are cracked.
2. Press “sear” button, set to 18 minutes, then press “start/stop” button.
3. Melt butter in Pressure Cooker and cook shallot, garlic, thyme and bay
leaf for 4-6 minutes.
4. Add white wine and mussels to Pressure Cooker.
5. Close lid and lock in place.
6. Press “fish” button, set timer to 4 minutes, then press “start/stop” button.
7. Once finished, the Pressure Cooker will automatically go to the “warm”
feature and the pressure will release naturally.
8. Transfer mussels to serving dish, reserving liquid in Pressure Cooker.
9. Press “sear” button, set to 14 minutes, then press “start/stop” button.
10. Bring liquid to simmer, then stir in parsley and heavy cream and season
with black pepper.
11. Pour sauce over mussels and serve immediately.
Tip: Use chicken stock in place of white wine.
Sailor’s Mussels
Serves: 12-16
Ingredients:
8 pounds mussels
6 tablespoons butter, divided
2 large shallot, finely chopped
4 cloves garlic, minced
4 sprigs fresh thyme
2 bay leaf
3 cups white wine
½ cup minced parsley
1 cup heavy whipping cream
Pinch ground black pepper
Sailor’s Mussels