Pressure Cooker Mussels with Sausage and Beer Recipe

  • Yield : 4 serving plates
  • Servings : 2-4
  • Prep Time : 10m
  • Cook Time : 5m
  • Ready In : 15m

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    72 g
  • Protein

    83 g
  • Sodium

    2712 mg
  • Carbohydrate

    31 g
  • Fiber

    1 g

Pressure cooker mussels with sausage and beer recipe. Mussels with Italian
hot sausages,
 beer, and vegetables cooked in a pressure cooker. Extremely delicious!

You can prepare mussels and Italian sausage on a grill:

Grilled Mussels with Sausages and Ginger Beer Recipe

This delicious mussel and sausage recipe adapted from

Makes 4 servings

Ingredients: 1 oz (30 ml) grapeseed oil, ¼ medium yellow onion, peeled and finely chopped, 6 garlic cloves, peeled and finely chopped, 1-inch (2.5 cm) fresh ginger, peeled and finely chopped, 1  stalk lemongrass, trimmed, 1 pound (480 g) Italian sausages, sliced thinly crosswise, 3 pounds (1.44 kg) mussels, rinsed under cold running water and scrubbed, 1½ cups (375 ml) ginger beer,  1/2oz (15 ml) freshly squeezed lime juice, 1/2 oz (15 ml) squeezed orange juice (without pulp), 2 scallions, white and light green parts only, washed and finely chopped, ¼ cup roughly torn fresh cilantro leaves, 1 tablespoon (15 ml) unsalted butter, 4 thick bread slices, extra-virgin olive oil, salt, to taste

Instructions: Heat a large pot over medium heat, then add the grapeseed oil, chopped onion, garlic, ginger, and lemongrass. Cook, stirring occasionally, until the onions are soft and translucent, for about 5 minutes.

Add sliced sausages and continue cooking, stirring occasionally, until sausages are browned, for further 7-10 minutes.

Add mussels and cook until they begin to open, for about 2 minutes, then pour in the beer, stir, cover and cook until mussels completely open, for 2 – 5 minutes. Open the pot and stir in lime and orange juices, chopped scallions, cilantro, and butter.

Spoon the sauce over the mussels, then turn off the heat and let the mussels rest for at least 5 minutes. Transfer cooked mussels and sausages to serving bowls. Keep hot.

Meanwhile, preheat the grill pan over medium heat. brush both sides of sliced bread with extra-virgin olive oil, then season with salt. Working in batches, grill seasoned bread, turning once, until golden brown.

Serve grilled mussels and sausages with grilled bread.

Pressure Cooker Mussels with Sausage and Beer Recipe


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


Step 1

In a pressure cooker, heat olive oil over medium heat. Add chopped onion and cook, stirring, until softened (for about 2 minutes). Add sausages and cook, stirring, until browned (for a further 4 minutes).

Step 2

Stir in paprika and continue to cook for another 30 seconds. Pour in beer and stir well. Add mussels. Toss well.

Step 3

Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set the timer to cook for 2 minutes.

Step 4

Open pressure cooker, using the Quick Release method. Stir well before serving in bowls. Discard any unopened mussels.

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