2 servingsAmericanchicken bone broth

Garlicky Mussels

By Mark Sisson

2 servings

less than 15 min

Easy

Recipe Details

Course: Main Dishes

Difficulty: Easy

Prep Time: 10 min

Cook Time: 5 min

Total Time: less than 15 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: American

Diet: Keto

Yield: 2 servings

Ingredients

4 tbsp salted butter
1 large shallot
4 cloves garlic
2 pounds mussels
1 cup chicken bone broth
1 large lemon
3 tbsp fresh parsley leaves

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.

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.

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.

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About the chef

Mark Sisson

Mark Sisson, a former elite endurance athlete, is the founder of Primal Kitchen and the mind behind Mark's Daily Apple, a popular health and wellness blog. He is also a New York Times bestselling author, renowned for his Primal Blueprint philosophy that advocates for an ancestral health approach to fitness, nutrition, and well-being. Primal Kitchen, launched in 2015, offers clean, real-food products like condiments and dressings made with high-quality ingredients. Mark’s mission is to help people reclaim vibrant health through mindful eating and lifestyle changes.

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