Pressure Cooker Mussels with Sausage and Beer Recipe

Pressure cooker mussels with sausage and beer recipe. This recipe is a hearty dish that will have both meat and seafood lovers satisfied. Get cooking with our easy pressure cooker mussels with sausage and beer.

What is a Pressure Cooker?

Pressure cookers are a type of pot that cooks food faster and better than a crockpot or an instant pot.

A pressure cooker is a device that cooks food in boiling water. It is also known as a pressure pan, pressure cooker, or steam oven. Pressure cookers are more efficient than other cooking methods because they use less energy to cook the food and they have better heat distribution.

How to Clean & Prepare the Mussels for Cooking

The first step is to remove the shells. Use a knife to cut the “beard” or stringy part of the shell near the hinge.

Next, scrub each mussel with a stiff brush under cold running water. If they are really dirty, you may want to soak them in a bowl of cold water for 15 minutes before scrubbing them. While removing and scrubbing the mussels, be sure to discard any that have broken shells or open hinges. , or that have a foul smell. To de-beard, the mussel, hold it on its side and cut the stringy part near the open hinge with a knife.

Scrub each mussel under cold running water to remove dirt, broken shells, and foul smells. While scrubbing each mussel, discard any that have broken shells, opened hinges, or that have a foul smell.

The Five Best Mussels Sauces

When cooking mussels in a pressure cooker, it is important to use a sauce that will not burn under the intense heat of the pressure cooker. For this reason, I have included recipes for five different sauces that can be used with these mussels.

1) Lemon Garlic Butter Sauce

2) Creamy Tomato Basil Sauce

3) Classic White Wine and Herb Sauce

4) Spicy Red Pepper Sauce

5) Asian Style Soy and Ginger Sauce

Pressure Cooker Mussels with Sausage and Beer Recipe

You may also like Oven-Baked Cheesy Mussels or Mussels Wrapped in Bacon

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, peeled and chopped
• 8 oz (240 g) spicy sausages, sliced
• 1 tablespoon mild paprika
• 12 oz (360 ml) bottle amber beer
• 2 pounds (960 g) mussels, scrubbed and debearded

Method