Lemon Mussels with Asparagus

(Total Time: 15 MIN| Serves: 4)

Ingredients:
1 lb mussels, cleaned
7 oz asparagus, chopped into bite-sized pieces
1 cup sun-dried tomatoes
1 large green bell pepper, finely chopped
3 tbsp avocado oil
2 tsp lemon juice, freshly squeezed
4 cups fish stock

Spices:
1 tsp sea salt
½ tsp pepper
½ tsp garlic powder
1 ½ tsp smoked paprika

Directions:

  1. Plug in the instant pot and press the ‘’Sauté’’ button. Grease the stainless steel insert with avocado oil and heat up. Optionally, use olive oil.
  2. Add asparagus and stir-fry for 2-3 minutes. Now add sun dried tomatoes and mussels. Sprinkle with salt, pepper, garlic powder, and smoked paprika.
  3. Continue to cook for 4-5 minutes.
  4. Finally add bell peppers and pour in the stock. Stir well and seal the lid. Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Manual’’ button.
  5. Set the timer for 5 minutes on high pressure.
  6. When done, perform a quick release and open the lid.
  7. Serve immediately.
    Per Serving(Calories 179 | Total Fats 6g | Net Carbs: 8.2g | Protein: 20.7g |Fiber: 2.5g)