Mussels should be on the rotation of every family. They are inexpensive, quick to cook, and tasty. These nutrient-dense bivalves also pack a hefty dose of goodness such as omega-3 fatty acids, vitamin A, folate, and B12 as well as minerals such as phosphorus, zinc, and manganese.
• Hands-On Time: 10 minutes
• Cook Time: 6 minutes
Serves 4
2 tablespoons ghee
1 medium yellow onion, peeled and diced
1/2 pound chorizo, loose or cut from casings
3 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes, including juice
1/2 teaspoon sea salt
2 pounds fresh mussels, cleaned and debearded
1/4 cup chopped fresh Italian flat-leaf parsley
1 medium lemon, quartered
1 Press the Sauté button on the Instant Pot®. Add ghee and heat until melted. Add onion and chorizo and sauté 3 minutes. Add garlic and cook 1 additional minute. Stir in diced tomatoes, including juice, and salt. Cook an additional 2 minutes.
2 Add mussels. Lock lid. Press the Manual or Pressure Cook button and adjust time to 0 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
3 Remove mussels and discard any that haven’t opened. Transfer mussels to four bowls and pour chorizo mixture from Instant Pot® equally among bowls. Garnish each bowl with 1 tablespoon parsley and a lemon quarter. Serve immediately.