Mussels with Beer, Leeks and Cream
- Prep Time: 20 m
- Cook Time: 7 m
- Total Time: 27 m
- Servings: 2
- 2 tablespoons butter
- 4 stalks celery, diced
- 2 leeks, washed, trimmed, and thinly sliced
- 12 ounce Belgian-style or Trappist-style beer
- 2 pounds fresh mussels
- 1/2 cup heavy cream
- salt and freshly ground black pepper to taste
- 1 tablespoon chopped fresh parsley
- lemon wedges, for serving
Clean the mussels by scrubbing them with a brush under running water. Pull off the beard (the whiskery hairs protruding from the shell). Discard any mussels that are open, broken or don't close their shells when tapped.
Pre-heat the pressure cooker using the BROWN or SAUTE setting.
Add the butter and sauté the celery and leeks for 2 to 3 minutes. Add the beer and stir. Add the mussels and lock the lid in place.
Pressure cook on HIGH for 4 minutes.
Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Transfer the mussels to a serving dish, discarding any mussels that did not open (do not force them open).
Stir in the heavy cream. Season to taste with salt and pepper. Pour the sauce over the mussels in the serving dish. Garnish with parsley and some squeezed lemon and serve with warm, crusty bread for dipping.