Mussels Frites


  • 1 tablespoon rosemary
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1 1/2 pounds russet potatoes
  • 3 tablespoons olive oil
  • 1 cup white wine
  • 3 roma tomatoes
  • 2 cloves garlic
  • 1 bay leaf
  • 2 pounds mussels
  • 1/2 cup flat-leaf parsley
  • 1/3 cup mayonnaise
  • 2 tablespoons roasted red pepper
  • 1 clove garlic
  • Preheat oven to 450°F. In a small bowl combine rosemary, garlic powder, salt, and pepper. On a large baking sheet or roasting pan toss the potatoes with the olive oil and spice mixture.Roast for 25 to 30 minutes or until tender and browned, stirring once.
  • Combine the wine, tomatoes, garlic, and bay leaf in the Instant Pot. Top with the mussels. Secure the lid on the pot. Close the pressure-release valve.
  • Select manual and cook at high pressure for 3 minutes. When cooking is complete, use a quick release to depressurize.
  • Meanwhile, for the dipping sauce, in a small bowl combine the mayonnaise, roasted red pepper, and garlic.
  • Top mussels with parsley. Serve the frites with the dipping sauce alongside the mussels.
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