Mussels Fra Diavolo Pressure Cooker Recipe

Mussels Fra Diavolo Pressure Cooker Recipe

Ingredients

SERVES 2 to 3 – Cooker: 5- to 8-quart – Time: 4 minutes at HIGH pressure

• 1 (28-ounce) can crushed tomatoes
• 2 jalapeno peppers, seeded and chopped
• ½ cup chopped white onion or shallots
• ¼ cup dry white wine
• ¼ cup balsamic vinegar
• ¼ cup extra virgin olive oil
• 2 tablespoons red pepper flakes
• 2 cloves garlic, minced
• 2 pounds mussels, rinsed and debearded if necessary (discard any with broken shells or that will not close)
• ½ cup chopped fresh basil
• sea salt
• 1 lemon, cut into thick wedges, for serving

Method

1. Place the crushed tomatoes, jalapenos, onion, wine, vinegar, oil, pepper flakes, and garlic in a 5- to 8-quart pressure cooker pot
2. Stir to combine and bring to a boil
3. Stir in the mussels, making sure all are covered with the sauce
4. Close and lock the lid
5. Set the burner heat to high
6. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
7. Set a timer to cook for 4 minutes
8. Remove the pot from the heat
9. Open the cooker with the Quick Release method
10. Be careful of the steam as you remove the lid
11. Discard any mussels that have not opened
12. Stir in the basil and taste for salt
13. Serve immediately with lemon wedges in shallow bowls or over pasta
14. Calamari Fra Diavolo: Slice 2 pounds cleaned calamari squid into ½-inch-wide rings and tentacles
15. Before combining all the ingredients in Step 1, heat the oil over high heat until very hot
16. Add the calamari and cook, stirring, for 4 minutes
17. Add the tomatoes, jalapeno, onion, wine, vinegar, pepper flakes, and garlic, stir to combine, and bring to a boil
18. Omit the mussels
19. Lock the lid and cook on HIGH pressure for 10 minutes
20. Use the Natural Release method to open the cooker; let stand for 10 minutes
21. Serve over spaghetti if desired

Full List of Fish Recipes
Full List of Mussel Recipes