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6 Mussels Recipes That You Should Try

Delicious, reasonable and super-easy to cook, mussels also are one among the foremost property forms of shellfish you’ll be able to obtain.

MUSSELS WITH APPLES, BRANDY, AND SAGE

2 tablespoons unsalted butter

1 small leek, white and pale green parts only, halved lengthwise, washed and thinly sliced

2 medium celery stalks, thinly sliced

1 large tart green apple, such as Granny Smith, peeled, cored, and diced

1 teaspoon dried sage

½ teaspoon ground black pepper

¼ teaspoon grated nutmeg

½ cup chicken broth

¼ cup brandy

2 pounds mussels, scrubbed and debearded

1- Melt the butter in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Add the leek and celery; cook, stirring often, until the leek softens, about 2 minutes. Add the apple, sage, pepper, and nutmeg; stir until aromatic, about 1 minute.

2- Pour in the broth and brandy; bring to a full simmer. Add the mussels and toss well.

3- Lock the lid onto the pot.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 1 minute.

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 2 minutes.

4- Use the quick-release method to bring the pot’s pressure back to normal.

5- Unlock and open the cooker. Stir gently before serving in bowls. Discard any mussels that do not open.

MUSSELS IN SPICY TOMATO SAUCE

2 tablespoons olive oil

1 medium yellow onion, chopped

2 teaspoons minced garlic

½ teaspoon red pepper flakes

One 14-ounce can diced tomatoes (about 1¾ cups)

½ cup chicken broth

2 teaspoons dried oregano

2 pounds mussels, scrubbed and debearded

1- Heat the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Add the onion and cook, stirring often, until softened, about 3 minutes. Stir in the garlic and red pepper flakes until aromatic, about 20 seconds.

2- Pour in the tomatoes and broth; stir in the oregano. Bring to a full simmer. Pour in the mussels and toss well.

3- Lock the lid onto the pot.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 1 minute.

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 2 minutes.

4- Use the quick-release method to return the pot’s pressure to normal.

5- Unlock and open the pot. Stir gently before serving in bowls. Discard any mussels that do not open.

MUSSELS IN CURRIED COCONUT SAUCE

2 tablespoons peanut oil

1 large yellow onion, chopped

1 large red bell pepper, stemmed, cored, and chopped

2 tablespoons minced fresh ginger

1 tablespoon packed light brown sugar

2 teaspoons Thai yellow curry paste

1 cup canned coconut milk

½ cup chicken broth

2 tablespoons fish sauce 

2 tablespoons fresh lime juice

2 pounds mussels, scrubbed and debearded

1- Heat the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Add the onion, bell pepper, and ginger; cook, stirring often, until the onion turns translucent, about 4 minutes. Stir in the brown sugar and curry paste until aromatic, about 30 seconds.

2- Pour in the coconut milk, broth, fish sauce, and lime juice; bring to a full simmer, stirring often. Pour in the mussels and stir well.

3- Lock the lid onto the pot.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 1 minute.

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 2 minutes.

4- Use the quick-release method to bring the pot’s pressure back to normal.

5- Unlock and open the cooker. Stir gently before serving in bowls. Discard any mussels that do not open.

MUSSELS WITH SAUSAGE AND BEER

1 tablespoon olive oil

1 small yellow onion, chopped

8 ounces spicy sausage, such as Cajun, hot Italian, or spicy turkey sausage, chopped

1 tablespoon mild paprika

One 12-ounce bottle amber beer, such as an IPA

2 pounds mussels, scrubbed and debearded

1- Heat the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Add the onion and cook, stirring often, until softened, about 2 minutes. Add the sausage and cook until browned, stirring frequently, about 4 minutes.

2- Stir in the paprika until aromatic, about 30 seconds. Pour in the beer and stir down its foam. Add the mussels; toss well.

3- Lock the lid onto the pot.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 1 minute.

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 2 minutes.

4- Use the quick-release method to bring the pot’s pressure back to normal.

5- Unlock and open the pot. Stir gently before serving in bowls. Discard any mussels that have not opened.

MUSSELS WITH GARLIC, PROSCIUTTO, AND SWEET VERMOUTH

2 tablespoons olive oil

2 ounces thin prosciutto slices, chopped

2 teaspoons minced garlic

½ teaspoon fennel seeds

¼ teaspoon red pepper flakes

½ cup chicken broth

½ cup sweet (red) vermouth

2 pounds mussels, scrubbed and debearded

1- Heat the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Add the prosciutto and cook, stirring often, until frizzled, about 2 minutes. Stir in the garlic, fennel seeds, and red pepper flakes until aromatic, about 20 seconds.

2- Pour in the broth and sweet vermouth; bring to a full simmer, stirring occasionally. Add the mussels and toss well.

3- Lock the lid onto the pot.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 1 minute.

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 2 minutes.

4- Use the quick-release method to return the pot’s pressure to normal.

5- Unlock and open the pot. Stir gently before serving in bowls. Discard any mussels that do not open.

MARINATED MUSSEL SALAD

2 pounds mussels, scrubbed and debearded

2 tablespoons olive oil

2 tablespoons fresh lemon juice

1 tablespoon loosely packed fresh parsley leaves, minced

1 teaspoon drained and rinsed capers, chopped

½ teaspoon ground black pepper

¼ teaspoon dry mustard

1- Bring 1½ cups water to a boil in a 6-quart stovetop pressure cooker set over high heat or in a 6-quart electric pressure cooker turned to the browning or simmer function. Add the mussels.

2- Lock the lid onto the pot.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 1 minute.

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 2 minutes.

3- Use the quick-release method to bring the pot’s pressure back to normal.

4- Unlock and open the pot. Drain the mussels in a large colander set in the sink. Rinse with cool water to bring down their temperature, then shake the colander a few times to drain them well. Discard any mussels that have not opened. Remove the remainder of the mussels from their shells; discard those shells.

5- Whisk the oil, lemon juice, parsley, capers, pepper, and dry mustard in a large bowl. Add the mussels and toss well. Cover and refrigerate for at least 30 minutes or up to 6 hours before serving.