Learn how to steam mussels in an Instant Pot. It's the absolute quickest way to cook mussels. This Instant Pot Mussels recipe makes the perfect appetizer to feed a crowd. It's fancy but so easy to make.
Calling all of you seafood lovers, this Instant Pot mussels recipe is a must for your rotation. Also, check out this steamed mussels with chorizo recipe.
The Quickest Steamed Mussels Recipe
The mussels are cooked in a tomato-based white wine sauce and using an Instant Pot only requires 1 minute of cooking time at low pressure.
Steamed mussels are a staple appetizer menu item at any Seafood restaurant.
I usually order it with extra broth and garlic butter bread on the side. My kids and I love mussels so much that we sometimes order 2-3 portions and just turn it into a full meal.
The Best Cheap Seafood to Make
Mussels are so inexpensive and are actually one of the cheapest seafood items you can get in the market. You can create these Instant Pot mussels at a fraction of the restaurant price.
There are two important rules to make this recipe successful.
- Always use the freshest mussels whenever possible. Even the best broth can only go so far! 🙂
- Not to overcook the mussels. Overcooked mussels are tough and chewy. Stop cooking immediately as they open.
How to Prepare Mussels Before Cooking:
- Soak the mussels. Place the mussels in a large bowl then soak in cold water for 15 minutes, change the water twice if necessary. Soaking encourages mussels to force out any sand or grit inside the hard shells.
- Discard open mussels. If you see a mussel that is open, gently tap the shell. If the mussel doesn't close, you should throw it away.
- Scrub the mussels with a stiff brush.
- De-beard. Grab the beard with your thumb and forefinger. Slide and pull it toward the hinge of the mussel shell.
- Rinse the mussels multiple times until the water runs clear.
Here's the complete tutorial on how to prepare mussels for cooking
How to Cook Mussels in a Pressure Cooker
You can cook this mussels recipe using an Instant Pot, Ninja Foodi, or any other electronic pressure cooker available in the market.
Step 1. Prepare the White Wine Sauce
Turn on the pressure cooker and select the "sauté" setting. When the screen displays "hot", melt the butter.
Cook the garlic and shallots just until fragrant. Add chopped tomatoes and stir for 1 minute.
Add white wine, broth, and salt (optional) then press the "Warm" button.
Step 2. Cook the Mussels at Low Pressure
Add cleaned mussels into the pot. Secure the lid and press the "manual" button.
Adjust the pressure to "low" and set the time to "1 minute". Once the cooking cycle is completed, quickly release the pressure.
Discard unopened cooked mussels.
FAQ and Cooking Tips
You can use chicken broth instead of white wine.
You can use any white wine that isn't sweet and with high acidities, such as Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc.
Crusty bread, lemon juice, and red chili pepper flakes if you love spicy.
You should cook live mussels within two to three days after you purchase them.
You should store live mussels in the fridge. Do not immerse them in water.
Store the leftover in an airtight container or a freezer bag. Transfer to a fridge, it will last 2-3 days or up to 3 months in the freezer.
You can reheat in the microwave for 5-7 minutes or on the stove for 4 minutes on high then simmer on low for 2 minutes or longer.
Leftover mussels must be cooked to an internal temperature of at least 165°F for 15 seconds. You can learn more here.
Check Out More Seafood Recipes:
- Easy Bouillabaisse (French Fish Stew)
- Canned Clam Pasta
- Squid Pasta with Marinara Sauce
- Fish Chowder
- Canned Tuna Pasta
- Fish Soup
- Sweet and Sour Fish
Check Out More Mussels Recipe
- Moules Marinières
- Pasta with Mussels and Marinara Sauce
- Chilli Mussels
- Mussels in White Wine and Chorizo Sauce
Did you make this recipe? Be sure to leave a rating and a comment below! I'd appreciate it.
Instant Pot Mussels
- a pressure cooker
- 2 pounds fresh mussels
- 4 garlic cloves, (minced)
- 1 shallot, (minced)
- 4 tablespoon butter
- 2 fresh tomatoes, (diced)
- ¾ cup dry white wine
- ½ cup low sodium chicken broth
- fresh lemon
- Soak mussels in cold saltwater (3 cups of water + ¼ cup of salt) for about 15 minutes. Discard open mussels, scrub the shells, de-beard, and rinse until the water runs clear.
- Select the "sauté" setting. When the pot displays "hot", melt butter. Cook garlic and shallots just until fragrant. Add diced tomatoes, cook for 1 minute. Add white wine and broth. Stir to combine.
- Add cleaned mussels into the pot and secure the Instant Pot lid. Select the "manual" setting, adjust the pressure to "low", and set it to "1 minute". Once the cooking cycle is completed, carefully do quick release.
- Transfer the mussels to serving bowls, discard the unopened ones. Taste the broth, season with salt and black pepper if needed. Serve the mussels with white wine sauce and a squeeze of lemon juice.