NuWave Nutri-Pot 6Q, Owner'S Manual & Complete Recipe Book

Page: 53 / 100

53
Recipes
Directions:
1. Scrub mussels and run under running water to clean. Remove
beard protruding from shell and throw away any mussels that are
cracked or already opened.
2. Press “sear”, set to 9 minutes, then press “start/stop”.
3. Melt butter in pressure cooker and add shallot, garlic, thyme and
bay leaf and cook for 2-3 minutes.
4. Add white wine and mussels.
5. Close lid and lock.
6. Press “fish”, set to 4 minutes, and press “start/stop”.
7. When done, 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. Discard any mussels that did not open.
9. Press “sear”, set to 7 minutes, then press “start/stop”.
10. Bring liquid up to a simmer. 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: 6-8
Ingredients:
4 pounds mussels
3 tablespoons butter, divided
1 large shallot, finely chopped
2 cloves garlic, minced
2 sprigs fresh thyme
1 bay leaf
1½ cups white wine
¼ cup minced parsley
½ cup heavy whipping cream
Pinch ground black pepper