Mussels Marinara (Meredith Laurence)

By zircon50

Ingredients

• 4 lbs. mussels
• 3 tablespoons olive oil
• 3 cloves garlic, finely chopped (about 1 tablespoon)
• Pinch hot pepper flakes
• 1/2 cup white wine
• 2 (28 oz) cans crushed tomatoes
• Salt and freshly ground pepper
• 1/4 cup chopped fresh parsley or basil (or 1 tablespoon dried)

Preparation

Step 1

Clean mussels by scrubbing them with a brush under running water. Pull off the beard (whiskery hairs protruding from the shell). Discard any mussels that are open, broken, or don't close when their shells are tapped.

Add the olive oil and hot pepper flakes to the cold pressure cooker, and then heat the cooker using the brown setting. Cook gently until the garlic is fragrant, but do not brown. Add the white wine, and bring to a simmer. Stir in the tomatoes, and add the mussels. Lock the lid in place.

Pressure cook on HIGH for 4 minutes.

Reduce the pressure with the QUICK-RELEASE method, and carefully remove the lid.

Season to taste with salt and pepper, and stir in the parsley or basil. Serve over pasta, or by itself with crusty white bread to soak up the sauce.

Serves 4 to 6.