Pressure Cooker Mussels in Spicy Tomato Sauce2021-02-12
- Cuisine: Canadian
- Course: Main Dish
- Skill Level: Advanced
- Add to favorites
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 5m
- Ready In: 15m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat3.3 g
Unsaturated Fat2.0 g
Pressure cooker mussels in spicy tomato sauce. A cold, crisp fall day is the perfect opportunity for a flavorful meal of pressure-cooked mussels in spicy tomato sauce. Serve it with a sliced baguette and a green salad.
What are the benefits of pressure cooking?
Pressure cooking is a cooking method that uses a sealed pot with water or steam to raise the boiling point of water and cook food quickly. This process is faster than other methods such as boiling, simmering, steaming, or baking.
Pressure cooking can be used to make food more nutritious because it retains nutrients and minerals from the ingredients. It also saves time because it reduces the amount of energy needed for cooking.
Pressure cookers are also useful for preparing large amounts of food in a short amount of time. They are easy to use, require little space, and can be stored easily on shelves or in cabinets.
Pressure cooking is one of the most popular forms of cooking because it allows people to prepare healthy meals quickly with little effort.
What are some other recipes that call for a pressure cooker?
Pressure cookers are great for cooking a wide variety of dishes. The main advantage is that it cooks food faster and retains the nutrients.
Pressure cookers are great for cooking a wide variety of dishes. The main advantage is that it cooks food faster and retains the nutrients. They can also be used to make simple desserts, such as cheesecake, custard, apple pie, and more.
Pressure Cooker Mussels in Spicy Tomato Sauce
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- 2 tablespoons olive oil
- 1 medium yellow onion, peeled and chopped
- 2 teaspoons minced garlic
- 1/2 teaspoon red pepper flakes
- 14 oz (420 ml) can diced tomatoes
- 1/2 cup (125 ml) chicken broth
- 2 teaspoons dried oregano
- 2 pounds (960 g) mussels, scrubbed and debearded
Heat the olive in a pressure cooker turned to the sauté mode. Add chopped onions and cook, stirring, until softened (for about 3 minutes). Stir in minced garlic and red pepper flakes. Cook, stirring, for a further 20 seconds.
Pour in tomatoes and chicken broth. Stir in oregano. Bring to a simmer. Pour in mussels. Toss well.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 3 minutes.
Open the pressure cooker, using the Quick Release method. Stir well before serving in bowls. Discard any unopened mussels.