1 1/2poundsrusset potatoesor gold potatoes, cut into 1/2 inch-thick sticks
3roma tomatoesseeded and chopped
2poundsmusselsscrubbed and debearded
1/2cupflat-leaf parsleychopped fresh
2tablespoonsroasted red pepperminced
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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 to 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.