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