Active time:20 minutes
Total time:30 minutes
Servings:2
“People always think of meat for pressure cookers, but because they create a steamy, enclosed environment, they’re great for fish because they keep it moist and tender,” she wrote. “Mussels too! When you steam mussels under pressure… each shell opens up nicely evenly, with perfectly plump and juicy mussels, more so than on the stove.”
Mussels are not complicated on the stovetop, but you will often need to remove any open ones while waiting for stubborn ones to open more slowly. Crowley made the Instant Pot method sound so temptingly simple, I had to try making it this way. I used ATK’s technique, but modified the recipe a bit to my liking. They were the best mussels I’ve ever made, and so easy. Indeed, they all opened perfectly. (If you have mussels that won’t open, throw them away.) That’s how I make them from now on.
To start, set the multicooker to sauté and let it heat up for a few minutes. Then you add a little oil, shallots and leeks (or your favorite mussel-friendly alliums or vegetables) and cook until tender before stirring in garlic and pepper flakes. When your vegetables look and smell good, add the sorted, cleaned mussels and pour over the wine, water or stock and lemon juice.
After that, cover, lock the pot, leave your timer on zero and select the pressure cooker option. The mussels cook while the pot is pressurized, which takes six to 10 minutes, depending on your model and how full the pot is. Stay close, though, as you’ll need to do a quick release as soon as the unit is pressurized to avoid overcooking the mussels.
No shaking. No stirring. You simply open the device and are greeted by the fragrant steam of the tasty sauce, which you want to ladle over your mussels after serving.
Don’t forget the crusty bread for dipping.
Instant Pot Mussels With Leek And White Wine
Uncooked, fresh mussels can be placed in a colander over a large bowl and stored in the refrigerator for up to 2 days. If desired, cover them with a bag of ice. Only clean them just before cooking. At that point, sort the mussels and discard them with cracked shells. The shells must be tightly closed. If not, gently squeeze open clams; if they close, keep them. If they don’t respond, throw them away.
Rinse the mussels under cold water, scrub if necessary and, if desired, pull off the byssus or beard by grasping it with thumb and forefinger and pulling vigorously, or cut from the shell.
Storage: Keep in the refrigerator for a maximum of 1 day.
NOTES: This recipe was tested with a 3-quart Instant Pot; the amount of liquid is also enough to work in a 6-quart model. For an 8 liter jar you need at least 2 cups of liquid.
If you prefer not to use wine, increase the stock to 1 cup.
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- 1 tablespoon extra virgin olive oil, plus more for drizzling
- 1 large shallot (about 4 ounces), finely chopped
- 1 medium leek (about 10 ounces), trimmed, thinly sliced and washed
- 4 cloves garlic, minced or grated
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 pounds mussels, cleaned and debearded (see headnote)
- 3/4 cup dry white wine, such as sauvignon blanc (see NOTES)
- 1/4 cup water or vegetable stock
- Juice of 1 large lemon (about 1/4 cup)
- Fresh parsley leaves, for serving (optional)
- Warm crusty bread, to serve (optional)
Set a programmable multicooker (such as an Instant Pot; see NOTES) to SAUTE. Let the pan heat for 2 minutes then add the oil and heat until shimmering. Add the shallot and leek and cook, stirring, until soft, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add the mussels and pour over the wine, water or stock and lemon juice.
Cover the appliance with a lid and make sure that the steam valve is closed. Select PRESSURE (HIGH) and set the cooking time to 0 minutes. (It takes 6 to 10 minutes for the device to come up to pressure.) Once it has reached pressure, immediately release it manually by moving the pressure release lever to “Deflate”, covering your hand with a towel and ensuring that keep your hand and face away from the vent when the steam is released.
Discard any mussels that have not yet opened. Transfer the mussels to individual serving dishes and pour or scoop some of the sauce from the pan, sprinkle with the parsley, if using, and drizzle with additional oil, if desired.
Serve with warm bread for dipping, if desired.
Per serving (about 20 mussels and 1/4 cup sauce)
Calories: 672; Total fat: 18 g; Saturated fat: 3 g; Cholesterol: 127 mg; Sodium: 1338mg; Carbohydrates: 53 g; Dietary fiber: 5 g; sugar: 12 g; Protein: 58 grams
This analysis is an estimate based on available ingredients and this preparation. It should not replace the advice of a dietician or nutritionist.
Adapted from America’s test kitchen.
Tested by Ann Maloney; e-mail questions to [email protected]†
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