Newwave 5-in-1 Multi-Cooker Instruction Manual page 27

Multi Cooker Seafood Recipes
Mussels in White Wine
Ingredients (serves 4)
- 2kg black Mussels, cleaned and de-boned
- 80ml olive oil
- 3 garlic cloves, chopped
- 1 fresh chilli, chopped
- 3tbs fresh parsley, chopped
- 1/2 cup dry white wine
- Salt and pepper
Fish Stock
Ingredients (Makes 1 litre of stock)
- 500g fish bones and head
- 1 brown onion, sliced
- 1 carrot, sliced
- 1 celery stick, sliced
- 250ml white wine
- 1L water
- 1 bay leaf
- 3 parsley stalks
- 3 black peppercorns
- Salt and pepper
wildappetite.co.nz
Method - Pressure Cook
Open the lid and press the Brown button and Start. Allow
to heat. Add the oil, garlic and chilli for about 3-4 minutes.
Add the mussels, white wine, fresh parsley. Press the
Cancel button once done.
Close the lid and lock. Press the High Pressure button,
then set the timer for 4 minutes, then press Start. Make
sure that the pressure limiting valve is set on Airtight.
To open the lid, turn the pressure limiting valve to Exhaust.
Wait until the pressure
has reduced and the safety release function allows you to
open the lid. Ready to serve.
Preparation
Wash the fish heads and bones of any blood and drain.
Method - Soup
Open the lid and add the fish heads and bones,
onion, carrot, celery, wine, water, bay leaf, parsley and
peppercorns all together and season. Close the lid and
press the Soup function. The default time is 25 minutes.
Press Start and make sure the pressure limiting valve is
set on Airtight. Open the lid and strain the liquid through a
strainer and disregard bones and vegetables. Note: This
recipe can be substituted with chicken to make chicken
stock and beef for beef stock and just vegetables for
vegetables stock. Triple the vegetable quantity.