Mussel Chowder

(Total Time: 30 MIN| Serves: 4)

Ingredients:
1 lb fresh mussels, cleaned
2 large onions, finely chopped
1 cup celery stalk, chopped
2 cups cauliflower, chopped into florets
¼ cup olive oil
5 cups fish stock
1 cup heavy cream
¼ cup Parmesan cheese, grated
2 tbsp fresh parsley, finely copped

Spices:
1 tsp sea salt
¼ tsp of chili flakes
½ tsp white pepper, freshly ground

Directions:

1. Rinse mussels and drain in a large sieve. Place in a deep pot and drizzle with some olive oil. Sprinkle with chili flakes and white pepper. Mix well and set aside,
2. Plug in the instant pot and press the ‘’Sauté’’ button. Heat the remaining oil in the instant pot and add onions and chopped celery stalks. Stir well and cook for 5-6 minutes.
3. Now add cauliflower and continue to cook for another 2 minutes.
4. Finally, add mussels and pour in the fish stock. Press the ‘’Cancel’’ button to turn off the pot.
5. Seal the lid and set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Manual’’ button and set the timer for 8 minutes on high pressure.
6. When done, perform a quick release and open the lid. Stir in the heavy cream and divide the chowder between serving bowls.
7. Sprinkle with grated Parmesan and chopped parsley. Serve immediately.
   Per Serving(Calories 428| Total Fats 30.3g | Net Carbs: 12.5g | Protein: 25g |Fiber: 3.3g)