15-30 min2 servingsAmerican

Mussels With Tomatoes and White Wine Broth

By Coco Morante

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2 servings

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15-30 min

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Easy

Mussels With Tomatoes and White Wine Broth
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Recipe Details

Course: Dinner, Lunch, Main Dishes

Difficulty: Easy

Prep Time: 0 min

Cook Time: 20 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: American

Yield: 2 servings

Ingredients

  • 1 tbsp. extra-virgin olive oil
  • 1 tbsp. unsalted butter or extra-virgin olive oil
  • 1 shallot, minced
  • 3 garlic cloves, mined
  • 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, rinsed
  • 1 tbsp. fresh flat-leaf parsley, chopped
  • Whole-wheat sourdough bread, sliced and toasted as needed
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.

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.
  2. 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.
  3. 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.)
  4. 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.
  5. Sprinkle with the parsley and serve right away, with the bread on the side for soaking up the cooking liquid. Enjoy!

About the chef

Coco Morante

Coco Morante

Coco Morante is a bestselling cookbook author with seven titles, including The Essential Instant Pot Cookbook and The Ultimate Instant Pot Cookbook. With a passion for cooking since childhood, Morante is known for her expertise in Instant Pot recipes and her ability to simplify meal preparation. She contributes recipes and photography to well-known publications like Simply Recipes and The Kitchn, and manages the popular Instant Pot Recipes Facebook page. Morante's approachable style has made her a trusted resource for home cooks everywhere.

View All Coco's Recipes

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