Serve this as a side dish or a nutritious and filling appetizer.
Preparation time: 10 minutes
Cooking time: 7 minutes
Servings: 4
Ingredients:
2 pounds mussels, cleaned, de-bearded
Olive oil
1 onion, chopped
1 garlic clove, smashed
1/2 cup of water
1/2 cup of a dry white wine
6 ripe plum tomatoes, cored, chopped coarsely
3 tablespoons chopped fresh flat-leaf parsley
Directions:
1. Clean the mussels: Place mussels in a colander under running water in the sink, rub off any muddy spots and remove debris. To de-beard, hold the mussel with the round end facing you then pull the small "beard" until it removes. If it is slippery, you could use a dry paper towel. Check mussels and discard any dead ones.
2. Add enough oil to cover the bottom of the pressure cooker. Add garlic and onion then cook until softened. Add the red wine and water then stir to deglaze. Stir in the tomatoes.
3. Place the mussels in the steamer basket then insert the basket into the pressure cooker.
4. Close the lid and lock. Cook for 1 minute at LOW pressure. At the end of the cooking time, quick release the pressure.
5. Divide the mussels among the serving plates. Stir parsley into the hot cooking liquid and serve with the mussels.