Mussels Frites
It doesn’t get more French than this bistro-style favorite—mussels steamed in garlic-infused white wine and served with herbed fries and flavored mayonnaise for dipping
Servings Prep Time
4-6servings 30minutes
Cook Time
Servings Prep Time
4-6servings 30minutes
Cook Time
  • 1tablespoon rosemarychopped fresh
  • 1 1/2teaspoons garlic powder
  • 1teaspoon salt
  • 3/4teaspoon black pepper
  • 1 1/2pounds russet potatoesor gold potatoes, cut into 1/2 inch-thick sticks
  • 3tablespoons olive oil
  • 1cup white wine
  • 3 roma tomatoesseeded and chopped
  • 2cloves garlicminced
  • 1 bay leaf
  • 2pounds musselsscrubbed and debearded
  • 1/2cup flat-leaf parsleychopped fresh
Dipping Sauce
  • 1/3cup mayonnaise
  • 2tablespoons roasted red pepperminced
  • 1clove garlicminced
  1. 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.
  2. 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.
  3. Select manual and cook at high pressure for 3 minutes. When cooking is complete, use a quick release to depressurize.
  4. Meanwhile, for the dipping sauce, in a small bowl combine the mayonnaise, roasted red pepper, and garlic.
  5. Top mussels with parsley. Serve the frites with the dipping sauce alongside the mussels.