Instant Pot Saffron White Wine Mussels
By Rebecca White, A Pleasant Little Kitchen
Instant Pot Saffron White Wine Mussels
By Rebecca White, A Pleasant Little Kitchen
Yield/Serves:
Makes 4 servings
- ¼ teaspoon saffron threads
- 1½ cups pinot grigio
- 1 cup fish stock
- 4 tablespoons unsalted butter
- 3 garlic cloves, chopped
- ½ cup shallots, diced
- 1 teaspoon kosher salt
- 2 pounds mussels
- Zest of 1 lemon
- Fresh parsley, chopped
- Crusty bread
Simple and satisfying, these mussels cooked with saffron and white wine are easy enough for a weeknight but also memorable enough for a dinner party. Saffron and lemon zest adds dimensions of flavor while butter finishes it with a layer of creaminess.
Place the wine, stock and saffron into a bowl. Let the saffron infuse the wine mixture for 15 minutes.
Place 3 tablespoons of butter into the Instant Pot. Melt the butter using the sauté feature. Once the butter is melted, add the garlic, shallots and ½ teaspoon salt. Sauté for 2 to 3 minutes, or until the shallots are softened.
Deglaze the pan with the white wine saffron mixture. Add the remaining ½ teaspoon kosher salt. Continue to cook the mixture with the sauté feature until the wine begins to boil.
Add the mussels and stir well to combine. Reset the sauté button to 5 minutes. Secure the lid to the Instant Pot and cook for 5 minutes, or until all the mussels opened. Open the lid once to stir the mussels.
After five minutes, remove the lid. Ladle the cooked mussels into individual bowls.
Add the reaming two tablespoons of butter and the lemon zest to the cooking liquid. Stir to melt the butter.
Ladle the pan sauce over the mussels. Top with parsley and serve with crusty bread.
Place the wine, stock and saffron into a bowl. Let the saffron infuse the wine mixture for 15 minutes.
Place 3 tablespoons of butter into the Instant Pot. Melt the butter using the sauté feature. Once the butter is melted, add the garlic, shallots and ½ teaspoon salt. Sauté for 2 to 3 minutes, or until the shallots are softened.
Deglaze the pan with the white wine saffron mixture. Add the remaining ½ teaspoon kosher salt. Continue to cook the mixture with the sauté feature until the wine begins to boil.
Add the mussels and stir well to combine. Reset the sauté button to 5 minutes. Secure the lid to the Instant Pot and cook for 5 minutes, or until all the mussels opened. Open the lid once to stir the mussels.
After five minutes, remove the lid. Ladle the cooked mussels into individual bowls.
Add the reaming two tablespoons of butter and the lemon zest to the cooking liquid. Stir to melt the butter.
Ladle the pan sauce over the mussels. Top with parsley and serve with crusty bread.