Pressure Cooker Mussels Fra Diavolo
2022-01-26- Cuisine: Italian
- Course: Main Dish
- Skill Level: Beginner
-
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- Yield: 3
- Servings: 2-3
- Prep Time: 10m
- Cook Time: 5m
- Ready In: 15m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
146 -
Carbohydrates
10 g -
Cholesterol
15 mg -
Fat
4.2 g -
Fiber
2 g -
Protein
12.0 g -
Saturated Fat
1 g -
Serving Size
1 -
Sodium
196 mg -
Sugar
1.6 g -
Trans Fat
0 g -
Unsaturated Fat
0.4 g -
Potassium
130 mg
.Pressure cooker mussels Fra Diavolo.Delicious mussels with homemade Neapolitan-style spicy sauce and dry white wine cooked in a pressure cooker. You may also like Instant Pot Cheese and Spinach Stuffed Shells
Why do people cook mussels in a pressure cooker?
Cooking mussels in a pressure cooker is a relatively new trend. The high pressure and heat of the cooker help to cook the mussels faster. The high pressure also keeps the water from boiling which means that it will not lose any of its nutrients.
It is much easier to cook mussels in a pressure cooker than on the stovetop because you do not have to monitor them as much and they are less likely to overcook or burn.
What does cooked mussels taste like and what can you serve it with?
Mussels are popular seafood that can be served in many ways. They are often served steamed with garlic, lemon, and white wine.
The taste of cooked mussels varies depending on the type of cooking method. They have a slightly salty taste when they are boiled, but when they are steamed or grilled, their flavor is less salty and much more delicate. Mussels can also be eaten raw in a dish called ceviche.
Cooked mussels can be served with many different types of sauces to add flavor to the dish. Some people like to serve them with butter and garlic sauce, while others prefer lemon butter sauce or white wine sauce.
Pressure Cooker Mussels Fra Diavolo
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Ingredients
- 28 oz (840 ml) can crushed tomatoes
- 2 jalapeno peppers, seeded and chopped
- 1/2 cup (125 g) chopped white onion
- 1/4 cup (60 ml) dry white wine
- 1/4 cup (60 ml) balsamic vinegar
- 1/4 cup (60 ml) extra virgin olive oil
- 2 tablespoons red pepper flakes
- 2 cloves garlic, peeled and minced
- 2 pounds (960 g) mussels, rinsed(discard any with broken shells)
- 1/2 cup (125 g) chopped fresh basil
- sea salt
- 1 lemon,cut into wedges for serving
Method
Step 1
In a pressure cooker, combine crashed tomatoes, jalapeños, onion, dry white wine, vinegar, olive oil, red pepper flakes, and garlic. Mix well. Bring tomato mixture to a boil.
Step 2
Stir in mussels, making sure all are covered with sauce. Close the pressure cooker and lock the lid.
Step 3
Set burner heat to high. (for electric instant pot set the machine to cook at high pressure.) When pressure cooker reaches high pressure, reduce heat to low. Set timer to cook for 4 minutes. (for electric instant pot set the timer to cook for 6 minutes)
Step 4
Remove the pot from the heat. Open pressure cooker and discard any unopened mussels. Stir in chopped fresh basil and season to taste with salt.
Step 5
Serve hot with lemon wedges in a small bowl.
