There’s something comforting about digging into a big bowl of steamed mussels with a savory broth. In this recipe, the roasted red pepper gives a hint of sweetness to the broth, which complements the mussels perfectly. It’s also fabulous for sopping up with plenty of crusty bread. It’s definitely one of those dishes that will impress anyone you serve it to—despite how easy it is to make
Clean the mussels. Scrub the mussels and de-beard if necessary.
Make the steaming liquid. Preheat the Instant Pot by selecting Sauté and adjust to Normal for medium heat. Heat the olive oil until it shimmers.
Add the garlic and cook, stirring frequently, until it is fragrant, about 1 minute. Add the roasted red pepper, fish stock, wine, and red pepper flakes. Stir to combine.
Add the mussels to the pot. Lock the lid into place. Select Manual; adjust the pressure to High and the time to 1 minute. After cooking, quick release the pressure.
Unlock and remove the lid. Check the mussels; if they are not opened, replace the lid but don’t lock it into place. Let the mussels steam for another 1 minute, until they’ve opened. (Discard any that do not open.)
Finish the dish. Stir in the cream and parsley and serve with the cooking liquid. Enjoy!