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Pulled Pork Burrito Bowls
Garlicky Mussels
| By : |
Research confirms that mussels are among the most nutrient- dense foods on the planet—a favorite of humans for over 20,000 years! They offer some of the highest concentrations of omega-3 fatty acids (highest of any shellfish), along with key minerals like iron, manganese, phosphorus, potassium, selenium, and zinc. I don’t know about you, but until recently I’d only eaten mussels in a restaurant because I guessed— incorrectly—that they might be hard to make. Now you can flex your mussel muscles with this simple and delicious recipe.
| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Servings |
2 servings
|
Ingredients
- 4 tbsp salted butter
- 1 large shallot minced
- 4 cloves garlic minced
- 2 pounds mussels scrubbed and debearded (see note)
- 1 cup chicken bone broth
- 1 large lemon juiced
- 3 tbsp fresh parsley leaves chopped
Ingredients
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Instructions
- Set the Instant Pot to Sauté and melt the butter. When the butter is beginning to foam, add the shallot and garlic and sauté until fragrant and lightly browned, 1 to 2 minutes.
- Place the mussels in the pot. Pour the broth and lemon juice over the mussels.
- Press Cancel. Secure the lid and set the steam release valve to Sealing. Press the Pressure Cook or Manual button and set the cook time to 3 minutes.
- When the Instant Pot beeps, carefully switch the steam release valve to Venting to quick-release the pressure. When fully released, open the lid. Discard any mussels that did not open during cooking.
- Carefully transfer the mussels to a serving bowl. Pour any remaining liquid from the pot over the mussels and sprinkle with the parsley. Serve and enjoy.
Recipe Notes
To prepare mussels, wash them well and debeard them. Rinse them in a colander and scrub them with a scrub brush under running water. If any of the mussels have a beard—a hairy bit that sticks out between the shells near the hinge—grab it with your fingers and pull it off. Mussels are only safe to cook if they are shut (which means they are still alive). Test open mussels by tapping them on the counter. If they close, they are safe to cook.
MARK SISSON is the bestselling author of The Primal Blueprint, a former world-class endurance athlete, and one of the leading voices of the burgeoning Evolutionary Health Movement. His blog, MarksDailyApple.com, has paved the way for Primal enthusiasts to challenge conventional wisdom’s diet and exercise principles and take personal responsibility for their health and well-being.
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Have not tried it, but love me some Mussels. I will try it soon!!
Awesome!! Just needs more butter. Like double what thebrecipe calls for
Excellent! I prefer clams. The recipe worked very well with clams.
Turned out perfect!
What manual setting did you use, the low, normal, or high?
Delicious and super easy. My first time cooking mussels. I will definitely use this recipe again.
My first meal and it came out Perfect. They were delicious.
This is third time making it, my family loves it.
Delicious! I took a recommendation on here to double the butter and glad I did. I ended up having 3lbs of mussles and it was perfect.
Delicious! So good but lots of time cleaning.
Love how easy this recipe is!!! Quick and simple and it tatses great