Mussels With Tomatoes and White Wine Broth

By: The Ultimate Healthy Instant Pot Cookbook by Coco Morante

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.

Cuisine

Modern

Course

Dinner, Lunch, Main Course

Difficulty

Easy

Duration

15-30 min

Cooking Technique

Pressure Cook, Sauté

Keywords

15-30 min, 2 servings, chopped fresh flat-leaf parsley, contributed, cook 20 min, dinner, dried thyme, dry white wine, easy, extra-virgin olive oil, fine sea salt, garlic cloves, grape or cherry tomatoes, instant pot mussels recipe, instant pot recipe, instant pot seafood recipes, lunch, main course, modern, mussels in the shell, mussels recipe, prep 0 min, pressure cook, pressure cooker recipes, sauté, seafood or fish stock, seafood recipes, shallot, The Ultimate Healthy Instant Pot Cookbook by Coco Morante, unsalted butter or extra-virgin olive oil, whole-wheat sourdough bread

Prep Time

0 min

Cook Time

20 min

Servings

2 servings

Ingredients

1 tbsp extra-virgin olive oil
1 tbsp unsalted butter or extra-virgin olive oil
1 shallot
3 garlic cloves
3/4 cup grape or cherry tomatoes
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
1 tbsp chopped fresh flat-leaf parsley
Whole-wheat sourdough bread

Instructions

Select the Sauté setting and heat the oil, butter, shallot, and garlicfor 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 tomatoesare slightly softened. Add the wine, bring to a simmer, and cookfor about 3 minutes, until most of the wine has evaporated. Pour in thestock and bring to a simmer. Add the mussels to the pot, discarding anythat do not close to the touch, and stir to coat them in the cooking liquid.
Secure the lid and set the pressure release to Sealing. Press theCancel button to reset the cooking program, then select the PressureCook or Manual setting and set the cooking time for 2 minutes at lowpressure. (The pot will take about 10 minutes to come up to pressurebefore the cooking program begins.)
When the cooking program ends, perform a quick release by movingthe Pressure Release to Venting. Open the pot. Spoon the mussels intoa large, shallow serving bowl, discarding any that failed to open. Pourthe cooking liquid over the top.
Sprinkle with the parsley and serve right away, with the bread on theside for soaking up the cooking liquid.