It’s time to flex your mussels. Actually, you don’t even have to since this dish is easier than saying your ABCs.
Since my Shrimp Scampi recipe was such a huge hit, I figured I would take a variation of that incredible sauce and let some mussels have a turn bathing in it.
This is the PERFECT dish to make on a beautiful afternoon, evening or as an appetizer before a meal and you are going to think you where in the south of France when you slurp each one of these delicious gems.
Yes, your Instant Pot is about to make your life even better. So crack open a beer, sip some chilled white wine, sit with some great company and DIG IN!
Here’s How I Made It!:
I started with a big ‘ole bag of P.E.I. mussels (and for those who know me, yes, I got them from Costco!)
And although Costco already debearded most of the mussels, there were a few stragglers. So make sure you debeard the mussels (which means yanking out that long strand that looks like seaweed coming out of it)…
…and then rinse them off real good under cool water. Be sure to also discard any mussels that are already opened as they should all be sealed shut.
As we let out mussels relax (haha), take a few shallots and chop ’em up!
Now to out Instant Pot, we’re going to add some butter…
…and toss in our shallots and some garlic and stir it all up together for a few minutes.
Next we’ll add in some white wine and let it the alcohol burn off for another few minutes…
…and finish it off with some parsley flakes.
Mix it up together real good!
And now let’s add our mussels to the Instant Pot, cover with some chicken broth and cook at high pressure.
Say a magical incantation or something as it cooks because VOILA! Those mussels have gone from sealed shut to wide open!
Transfer to a BIG serving bowl, grab a loaf of crusty bread to lap up that wonder sauce and enjoy!
- 3-5.5 pounds of mussels, fresh & raw (I got mine at Costco in a 5.5 lb bag and they were incredible and already debearded and were free of grit and sand! Wherever you get your mussels, just make sure you get DECENT quality)
- 6 tbsp (3/4 stick) of salted butter
- 4 shallots, diced
- 3 tbsp of crushed garlic
- 3/4 cup of a dry white wine (like a Chardonnay, but white cooking wine will do too)
- 1.5 cups of chicken broth (I used 1/2 tbsp of Chicken Better Than Bouillon + 1.5 cups of water)
- Juice of 3 lemons, freshly squeezed
- 3 tbsp of dried parsley flakes
- A fresh, crusty baguette
- Debeard, clean and rinse all the mussels, discarding any with the shell already opened. They should be tightly sealed in this stage
- In your Instant Pot, add the butter and select “Sauté” and “Adjust” so it’s on the “More” setting so the butter melts. Add the shallots and cook for about 2 minutes until lightly brown and then add the garlic and stir for another minute so it browns as well
- Add the wine and deglaze the bottom if necessary. Let cook for 1-2 minutes so alcohol burns off and sauce thickens.
- Then, add the parsley and mix together with everything in the pot
- Add the fresh mussels (use as many as you want but don’t go any higher than about 1 inch from the brim of the pot) and pour the chicken broth and lemon juice over them
- Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 3 minutes. Quick release when done. Transfer to a large serving bowl and serve immediately (mussels have a short shelf life)
Some would argue that sopping up that sauce with some delicious bread is the best part so make sure you get a fantastic baguette to go with these! French fries go well too!
Want to try a different sauce? Go for it! Maybe a nice thai curry or some marinara/fra diavolo! Same cooking time!