Mussels Frites (Instant Pot)

It doesn't get more French than this bistro-style favourite - mussels steamed in garlic-infused white wine and served with herbed fries and flavoured mayonnaise for dipping.

Frites:
1 Tbsp. rosemary, chopped fresh
1½ tsp. garlic powder
1 tsp. sea salt
¾ tsp. black pepper, freshly ground
1½ lbs russet potatoes or gold potatoes, cut into ½" thick sticks
3 Tbsp. olive oil

Mussels:
1 cup white wine
3 roma tomatoes, seeded and chopped
2 cloves garlic, minced
1 bay leaf
2 lbs mussels, scrubbed and debearded
½ cup flat-leaf parsley, chopped fresh

Dipping Sauce:
1/3 cup mayonnaise
2 Tbsp. roasted red pepper, minced
1 clove garlic, minced

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 25-30 minutes or until tender and browned, stirring once.

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.

Select manual and cook at high pressure for 3 minutes. When cooking is complete, use a quick release to depressurize.

Meanwhile, for the dipping sauce, in a small bowl combine the mayonnaise, roasted red pepper, and garlic.

Top mussels with parsley. Serve the frites with the dipping sauce alongside the mussels.

Makes 4-6 servings.