54
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 chopped fresh parsley
½ cup heavy cream
freshly ground black pepper
Moules Marinières (Sailor’s Mussels)
Directions
1. Clean the mussels by scrubbing them with a brush under running water. Pull off the beard (the
whiskery hairs protruding from the shell). Discard any mussels that are broken or don’t close their
shells when tapped.
2. Pre-heat the pressure cooker using the BROWN setting. Melt the butter and cook the shallot, garlic,
thyme and bay leaf for a few minutes. Add the white wine and all the mussels. Lock the lid in place.
3. Pressure cook on HIGH for 4 minutes.
4. Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid.
5. Transfer the mussels to a serving dish, discarding any mussels that did not open (do not force
them open). Bring the liquid inside the cooker to a simmer, using the BROWN setting. Stir in the
parsley and heavy cream and season well with freshly ground black pepper. Pour this over the mus-
sels and serve immediately with crusty bread or French fries to soak up the tasty liquid.
55
Serves 6 to 8 as an appetizer
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