Mussels With Tomatoes and White Wine Broth

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, 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

Instructions

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