Ingredients

The following ingredients have 4 Servings
  • A few saffron threads
  • 1 tablespoon boiling water
  • 2 1/4 pounds mussels (in their shells)
  • 2 tablespoons unsalted butter
  • 2 shallots (finely chopped )
  • 2 garlic cloves (finely chopped)
  • 1 cup dry white wine
  • 4 tablespoons heavy cream
  • 2 tablespoons finely chopped fresh parsley
  • Salt and freshly ground black pepper
  • French bread (for serving )

Instruction

  • Place the saffron in a small bowl, pour in the boiling water and let soak while you prepare the mussels.
  • Scrub the mussels, pull off all the beards, and discard any open mussels that do not close when tapped.
  • Set your oven to its lowest temperature and place 4 ovenproof serving bowls in there to warm.
  • Place the butter, shallots, and garlic in the pressure cooker and use the sauté or soup setting to cook, stirring occasionally, until softened, 4 to 5 minutes. Stir in the wine and the saffron with its soaking liquid and bring to a boil. Add all the closed mussels. If you’re using an electric pressure cooker: Close the lid and bring to high pressure using the Manual or Soup setting. Cook for 2 minutes. Release the pressure quickly, making sure the “keep warm” mode is switched off. If you’re using a stovetop cooker: Close the lid and bring to high pressure. Cook for 2 minutes. Release the pressure quickly.
  • Open the lid carefully. All the mussels should have opened. Discard any that have not.
  • Using a slotted spoon, transfer the mussels to your 4 warmed serving bowls. Stir the cream and parsley into the cooking liquid in the pressure cooker and season to taste. Pour the cooking liquid over the mussels and serve immediately with plenty of French bread to soak up that delicious sauce.