Mussels Fra Diavolo Pressure Cooker Recipe

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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

  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

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