Mussels with Red Pepper Garlic Sauce
By :Janet Zimmerman
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There’s something comforting about digging into a big bowl of steamed mussels with a savory broth. In this recipe, the roasted red pepper gives a hint of sweetness to the broth, which complements the mussels perfectly. It’s also fabulous for sopping up with plenty of crusty bread. It’s definitely one of those dishes that will impress anyone you serve it to—despite how easy it is to make
Votes: 11
Rating: 4.91
Rate this recipe!
Course Dinner
Cuisine Italian
Difficulty Easy
Browse Category Fish & Seafood
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Heavy Cream, Mussels, Peppers
Prep Time 15 minutes
Cook Time 1 minute
Servings
4 servings
Ingredients
  • 3 pounds mussels
  • 1 tablespoon extra-virgin olive oil
  • 4 cloves garlic minced
  • 1 large red bell pepper roasted, minced or puréed
  • 3/4 cup Fish Stock clam juice, or water
  • 1/2 cup dry white wine
  • 1/8 teaspoon red pepper flakes
  • 2 tablespoons heavy cream whipping
  • 3 tablespoons parsely fresh, chopped
Course Dinner
Cuisine Italian
Difficulty Easy
Browse Category Fish & Seafood
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Heavy Cream, Mussels, Peppers
Prep Time 15 minutes
Cook Time 1 minute
Servings
4 servings
Ingredients
  • 3 pounds mussels
  • 1 tablespoon extra-virgin olive oil
  • 4 cloves garlic minced
  • 1 large red bell pepper roasted, minced or puréed
  • 3/4 cup Fish Stock clam juice, or water
  • 1/2 cup dry white wine
  • 1/8 teaspoon red pepper flakes
  • 2 tablespoons heavy cream whipping
  • 3 tablespoons parsely fresh, chopped
Votes: 11
Rating: 4.91
Rate this recipe!
Instructions
  1. Clean the mussels. Scrub the mussels and de-beard if necessary.
  2. Make the steaming liquid. Preheat the Instant Pot by selecting Sauté and adjust to Normal for medium heat. Heat the olive oil until it shimmers.
  3. Add the garlic and cook, stirring frequently, until it is fragrant, about 1 minute. Add the roasted red pepper, fish stock, wine, and red pepper flakes. Stir to combine.
  4. Add the mussels to the pot. Lock the lid into place. Select Manual; adjust the pressure to High and the time to 1 minute. After cooking, quick release the pressure.
  5. Unlock and remove the lid. Check the mussels; if they are not opened, replace the lid but don’t lock it into place. Let the mussels steam for another 1 minute, until they’ve opened. (Discard any that do not open.)
  6. Finish the dish. Stir in the cream and parsley and serve with the cooking liquid. Enjoy!
7 replies
  1. BigDennyB
    BigDennyB says:

    Do i need anything special inside the pot for the mussels or throw everything in once ready? And when i add the cream ,do i remove the mussels first so i can stir the sauce?

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