Craving a restaurant-quality meal that’s secretly simple to make? Look no further! This Instant Pot Mussel Chowder is your ticket to a cozy, elegant dinner without the fuss. We’re swapping traditional potatoes for tender cauliflower, creating a lighter yet incredibly rich and velvety chowder. Briny mussels, a creamy, savory broth, and a subtle kick of chili come together in just 30 minutes. It’s the perfect way to warm up on a chilly evening or impress guests with minimal effort. Get ready to fall in love with your new favorite comfort food!
Ingredients
• 1 lb / 450g fresh mussels, cleaned and debearded
• 2 large onions, finely chopped
• 1 cup / 120g celery, chopped
• 2 cups / 200g cauliflower, chopped into small florets
• ¼ cup / 60ml olive oil
• 5 cups / 1.2L fish stock
• 1 cup / 240ml heavy cream
• ¼ cup / 25g Parmesan cheese, grated
• 2 tbsp / 8g fresh parsley, finely chopped
• Spices
• 1 tsp / 6g sea salt
• ¼ tsp / 0.5g chili flakes
• ½ tsp / 1g white pepper, freshly ground
Instructions
1. Directions
2. Prepare the Mussels: In a large bowl, toss the cleaned mussels with a drizzle of olive oil, the chili flakes, and white pepper. Mix gently to coat and set aside.2. Sauté Aromatics: Set your Instant Pot to the ‘Sauté’ function. Add the remaining olive oil. Once hot, add the chopped onions and celery. Cook, stirring occasionally, for 5-6 minutes until softened and fragrant.3. Add Cauliflower: Add the cauliflower florets to the pot and stir. Continue to sauté for another 2 minutes.4. Combine and Pressurize: Add the seasoned mussels to the pot and pour in the fish stock. Stir everything together. Press the ‘Cancel’ button to stop the sauté function.5. Pressure Cook: Secure the lid on the Instant Pot, ensuring the steam release handle is in the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 8 minutes on high pressure.6. Finish the Chowder: Once the cooking cycle is complete, carefully perform a quick release by moving the steam release handle to the ‘Venting’ position. Once the pin drops, open the lid. Stir in the heavy cream until well combined.7. Serve: Ladle the hot chowder into serving bowls. Garnish with a generous sprinkle of grated Parmesan cheese and fresh parsley. Serve immediately and enjoy.
Nutritional Information
• Nutrition Per Serving
• Calories: 428 | Total Fats: 30.3g | Net Carbs: 12.5g | Protein: 25g | Fiber: 3.3g
Pro Tips
• Before cooking, scrub the mussels well and remove any ‘beards’ by pulling them firmly towards the hinge of the shell. Discard any mussels that are open and don’t close when tapped, or any with cracked shells.
• No fish stock? Chicken or vegetable broth works well as a substitute, though the flavor will be slightly less briny and oceanic.
• For an even richer chowder, use a hand blender to briefly pulse the soup a few times after cooking and before adding the cream. This breaks down some of the cauliflower and thickens the base.
• Serve with a side of crusty bread or sourdough toast for dipping into the delicious, creamy broth.
FAQ
Q: How do I know if my fresh mussels are good to cook
A: Before cooking, discard any mussels that have cracked shells. You should also discard any that are open and do not close when you tap them, as this indicates they are no longer fresh.
Q: What can I use instead of fish stock for this chowder
A: If you don’t have fish stock, you can easily substitute it with chicken or vegetable broth. The chowder’s flavor will be slightly less briny but still delicious.
Q: How can I make this mussel chowder thicker
A: For a thicker, richer consistency, use a hand blender to briefly pulse the chowder a few times after the pressure cooking is complete and before you add the cream. This breaks down some of the cauliflower and naturally thickens the broth.
