Mussels With Tomatoes and White Wine Broth
By :The Ultimate Healthy Instant Pot Cookbook by Coco Morante
instant pot recipe, instant pot seafood recipe, instant pot mussels recipe
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A handful of chopped tomatoes adds brightness to this pot of perfectly cooked mussels. High in good-for-you fats and in vitamin B12, zinc, iron, and folic acid, mussels are a great addition to a healthy diet and look beautiful in a big serving bowl on the table. This recipe makes enough for a main course for two, accompanied with salad, or for a first course for four.
instant pot recipe, instant pot seafood recipe, instant pot mussels recipe
Votes: 3
Rating: 5
Rate this recipe!
Prep Time 0 minutes
Cook Time 20 minutes
Servings
2 servings
Ingredients
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp unsalted butter or extra-virgin olive oil
  • 1 shallot minced
  • 3 garlic cloves minced
  • 3/4 cup grape or cherry tomatoes quartered
  • 1/2 tsp dried thyme
  • 1/4 tsp fine sea salt
  • 1/2 cup dry white wine
  • 1 cup seafood or fish stock
  • 2 lbs mussels in the shell scrubbed clean
  • 1 tbsp chopped fresh flat-leaf parsley
  • Whole-wheat sourdough bread toasted, for serving
Prep Time 0 minutes
Cook Time 20 minutes
Servings
2 servings
Ingredients
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp unsalted butter or extra-virgin olive oil
  • 1 shallot minced
  • 3 garlic cloves minced
  • 3/4 cup grape or cherry tomatoes quartered
  • 1/2 tsp dried thyme
  • 1/4 tsp fine sea salt
  • 1/2 cup dry white wine
  • 1 cup seafood or fish stock
  • 2 lbs mussels in the shell scrubbed clean
  • 1 tbsp chopped fresh flat-leaf parsley
  • Whole-wheat sourdough bread toasted, for serving
instant pot recipe, instant pot seafood recipe, instant pot mussels recipe
Votes: 3
Rating: 5
Rate this recipe!
Instructions
  1. Select the Sauté setting and heat the oil, butter, shallot, and garlic for about 4 minutes, until the butter is melted, the shallots are softened, and the garlic is bubbling but not browned. Add the cherry tomatoes, thyme, and salt and sauté for about 2 more minutes, until the tomatoes are slightly softened. Add the wine, bring to a simmer, and cook for about 3 minutes, until most of the wine has evaporated. Pour in the stock and bring to a simmer. Add the mussels to the pot, discarding any that do not close to the touch, and stir to coat them in the cooking liquid.
  2. Secure the lid and set the pressure release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 2 minutes at low pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
  3. When the cooking program ends, perform a quick release by moving the Pressure Release to Venting. Open the pot. Spoon the mussels into a large, shallow serving bowl, discarding any that failed to open. Pour the cooking liquid over the top.
  4. Sprinkle with the parsley and serve right away, with the bread on the side for soaking up the cooking liquid.
1 reply
  1. Wolfsden
    Wolfsden says:

    This was our first attempt with the Instant Pot. My wife & I did this one together, and it came out pretty good. Wife said it was better than Red Lobster’s, which will likely decrease our visits to that particular restaurant chain.

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