Cooking Time: 25 Minutes


2 tablespoons vegetable oil

2 shallots, sliced

3 garlic cloves, minced

1 cup cherry tomatoes, halved

2 pounds fresh mussels, washed with cold water, strained, scrubbed, and debearded, as needed

2 cups white wine (chardonnay or sauvignon blanc)

2 cups heavy cream

1½ teaspoons cayenne pepper

1½ teaspoons freshly ground black pepper

½ teaspoon saffron threads

1 loaf sourdough bread, cut into slices, for serving


1- Select SEAR/SAUTÉ and set the temperature to HI. Select START/STOP to begin and allow to preheat for 5 minutes.

2- Add oil to the pot and allow to heat for 1 minute. Add the shallots, garlic, and cherry tomatoes. Stir to ensure the ingredients are coated and sauté for 5 minutes.

3- Add the mussels, wine, heavy cream, cayenne, black pepper, and saffron threads to the pot.

4- Assemble the pressure lid, making sure the pressure release valve is in the VENT position.

5- Select STEAM and set the temperature to HI. Set the time to 20 minutes. Select START/STOP to begin.

6- When cooking is complete, carefully remove the lid.

7- Transfer the mussels and broth to bowls or eat straight from the pot. Discard any mussels that have not opened.

8- Serve with the bread and enjoy!


InfoCalories: 882

Total Fat: 54g

Sodium: 769mg

Carbohydrates: 61g,

Protein: 20g