Ingredients

The following ingredients have 2 Servings
  • 500 g Pack Mussels In White Wine Sauce
  • 500 g Pack Mussels In Garlic Butter Sauce
  • 1 Medium Onion
  • 25 g Salted Butter
  • 240 ml White Wine
  • 6 Garlic Cloves
  • 4 Lemons
  • Handful Fresh Parsley
  • French Bread Stick
  • Instant Pot

Instruction

  • Peel and slice your onion and load into the instant pot with your butter and sauté your onion with the butter.
  • Cancel sauté and add in thin sliced garlic from your garlic cloves. Stir.
  • Deglaze the instant pot with the white wine.
  • Chop the parsley and add half, along with the two boxes of mussels and the stock from the mussels. Stir well.
  • Place the lid on the instant pot, set the valve to sealing and pressure cook for 1 minutes followed by a quick pressure release and stir. Add in the juice from two of your lemons and the rest of the parsley and stir well.
  • Place into a bowl or serve directly in the instant pot with the French bread and cut up the rest of your lemon into wedges and enjoy.