Creamy Mussel Soup

(Total Time: 15 MIN| Serves: 4)

Ingredients:
2 cups mussels, defrosted
1 lb cauliflower, chopped into florets
1 cup broccoli, chopped
2 cups fish stock
1 cup heavy cream
¼ cup Parmesan cheese
2 tbsp butter, unsalted
1 tbsp soy sauce

Spices:
2 bay leaves
½ tsp fresh pepper, ground

Directions:

  1. Place mussels in a large sieve and rinse thoroughly under cold running water. Drain and place in a deep bowl. Season with pepper and set aside.
  2. Plug in the instant pot and press the ‘’Sauté’’ button. Add cauliflower and broccoli. Stir well and cook for 5 minutes.
  3. Now add mussels and pour in the fish stock. Drizzle with soy sauce and add bay leaves.
  4. Seal the lid and set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Manual’’ button and set the timer for 5 minutes on high pressure.
  5. When done, perform a quick release and open the lid. Remove the bay leaves and stir in the heavy cream and Parmesan.
  6. Chill for a while before serving.
    Per Serving(Calories 283| Total Fats 20g | Net Carbs: 8g | Protein: 15.9g |Fiber: 3.5g)