This recipe for pressure cooker mussels with saffron is quicker than quick. Mussels, saffron, garlic, shallots, wine, and cream take a quick turn in your cooker or your Instant Pot and all of a sudden dinner’s ready.
Pressure Cooker Mussels with Saffron
Ingredients
Directions
Place the saffron in a small bowl, pour in the boiling water and let soak while you prepare the mussels.
Scrub the mussels, pull off all the beards, and discard any open mussels that do not close when tapped.
Set your oven to its lowest temperature and place 4 ovenproof serving bowls in there to warm.
Place the butter, shallots, and garlic in the pressure cooker and use the sauté or soup setting to cook, stirring occasionally, until softened, 4 to 5 minutes. Stir in the wine and the saffron with its soaking liquid and bring to a boil. Add all the closed mussels. If you’re using an electric pressure cooker: Close the lid and bring to high pressure using the Manual or Soup setting. Cook for 2 minutes. Release the pressure quickly, making sure the “keep warm” mode is switched off. If you’re using a stovetop cooker: Close the lid and bring to high pressure. Cook for 2 minutes. Release the pressure quickly.
Open the lid carefully. All the mussels should have opened. Discard any that have not.
Using a slotted spoon, transfer the mussels to your 4 warmed serving bowls. Stir the cream and parsley into the cooking liquid in the pressure cooker and season to taste. Pour the cooking liquid over the mussels and serve immediately with plenty of French bread to soak up that delicious sauce.
Recipe Testers Reviews
These pressure cooker mussels with saffron were absolutely delicious! We’ve eaten our share of mussels and these are by far the most tender we have had. They literally fell out of their shells after cooking in the Instant Pot. The broth was very flavorful. Midway through dinner, my husband retrieved 2 spoons for us to slurp the broth without the bread. A really nice balance of garlic, shallots, wine, and briny taste from the mussels. I would definitely make these again and use the Instant Pot.
We saved all of the shells to make seafood stock. To reduce the volume that we have to store until I get around to making the stock, we put the shells in a bag and pounded them with a mallet. This has the additional advantage of increasing surface area when making the stock.
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L. Mitchell
I didn't think that making shellfish could get any easier but this recipe for pressure cooker mussels with saffron proved me wrong! This is truly a one-pot wonder.
The cream, parsley, and saffron combination is a classic—rich and delicious. This will be my go-to mussel method from here on.
I used a 6-quart Instant Pot to make this. I started the shallots and garlic on the saute setting and then adjusted the heat to "high" to quickly bring the wine and saffron infusion to a boil. Once I added the cleaned mussels, it took very little time for the pressure cooker to come up to pressure and 2 minutes later every mussel had opened and was ready to plate up.