Mussels in White Wine & Saffron

2 lbs. fresh mussels, rinsed

1 cup dry white wine

4 shallots, finely sliced

2 Tbsp. olive oil

4 Cloves garlic, finely sliced

2 Tbsp. fresh tarragon, chopped leaves only (no stems)

1/2 cup parsley, chopped

1/2 tsp. saffron

Salt and pepper


Step by step

  1. Heat up the pressure cooker with olive oil, sauté the shallots and garlic over medium heat until translucent.
  2. Add wine, saffron, tarragon, the mussels.
  3. Season with salt and pepper.
  4. Close and lock the lid in place. Heat on high until pressure builds and the indicator rod rises to maximum pressure.
  5. Turn down the heat. Cook for 6 minutes.
  6. Turn off the heat, and release the pressure by slowly pressing the button on the handle.
  7. Once all pressure is released, open the lid.
  8. Transfer into serving bowls and sprinkle with chopped parsley.
  9. Serve with a fresh baguette and a cold glass of white wine.