Craving a restaurant-quality seafood dish that’s ready in a flash? Look no further! This Instant Pot Lemon Mussels with Asparagus is a game-changer for busy weeknights. We’re talking tender, briny mussels, crisp-tender asparagus, and sun-dried tomatoes all swimming in a ridiculously flavorful, smoky lemon-garlic broth. The best part? Your pressure cooker does all the heavy lifting, delivering a stunning meal in just 15 minutes from start to finish. Get ready to impress!
Ingredients
• 1 lb / 450g mussels, cleaned and debearded
• 7 oz / 200g asparagus, chopped into 1-inch pieces
• 1 cup / 150g sun-dried tomatoes, drained
• 1 large green bell pepper, finely chopped
• 3 tbsp / 45 ml avocado oil or olive oil
• 2 tsp / 10 ml lemon juice, freshly squeezed
• 4 cups / 950 ml fish stock
• Spices
• 1 tsp sea salt
• ½ tsp black pepper, freshly ground
• ½ tsp garlic powder
• 1 ½ tsp smoked paprika
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function. Once the display reads “Hot,” add the avocado oil to the inner pot.
3. Add the chopped asparagus and stir-fry for 2-3 minutes until it becomes bright green and slightly tender.
4. Stir in the sun-dried tomatoes and the cleaned mussels. Immediately sprinkle with sea salt, pepper, garlic powder, and smoked paprika, tossing gently to coat everything. Continue to cook for another 2 minutes.
5. Add the finely chopped bell peppers and pour in the fish stock and fresh lemon juice. Give everything a final stir.
6. Secure the lid, ensuring the steam release handle is in the “Sealing” position. Press “Cancel,” then select the “Manual” or “Pressure Cook” button and set the timer for 5 minutes on high pressure.
7. Once the cooking cycle is complete, carefully perform a quick release by moving the steam release handle to the “Venting” position.
8. Once the pin drops, open the lid. Discard any mussels that did not open. Serve immediately, ladling the mussels and broth into bowls.
Nutritional Information
• Per Serving
• Calories: 179
• Total Fat: 6g
• Net Carbs: 8.2g
• Fiber: 2.5g
• Protein: 20.7g
Pro Tips
• Before cooking, scrub your mussels under cold water. Discard any with broken shells or any that are open and do not close when tapped firmly.
• For a richer broth, substitute 1 cup of the fish stock with a dry white wine like Sauvignon Blanc. Add it before the stock and let it simmer for a minute to cook off the alcohol.
• Don’t forget the crusty bread! It’s essential for soaking up every last drop of the delicious, savory broth.
• To prevent mushy asparagus, you can add it *after* pressure cooking. Simply stir it in after opening the lid and let the residual heat cook it for a minute or two until crisp-tender.
FAQ
Q: How long do you pressure cook mussels in the Instant Pot
A: For this recipe, you secure the lid and pressure cook on high for 5 minutes, followed by a quick release of the steam.
Q: How do I know which mussels are safe to eat
A: Before cooking, discard any mussels with broken shells or any that are open and do not close when tapped firmly. After cooking, discard any mussels that did not open.
Q: Can I use white wine in this recipe
A: Yes, for a richer broth you can substitute 1 cup of the fish stock with a dry white wine. Add it before the stock and let it simmer for a minute to cook off the alcohol.
Q: How can I prevent my asparagus from getting mushy
A: To keep the asparagus crisp-tender, you can add it after pressure cooking. Stir it into the pot after opening the lid and let the residual heat cook it for a minute or two.
