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A bowl of Instant Pot Belgian Mussels with a beer

Instant Pot Belgian Mussels Recipe

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  • Author: Mike Vrobel
  • Total Time: 25 minutes
  • Yield: 2 servings 1x

Description

Instant Pot Belgian Mussels are pressure-cooked with shallots, garlic, and a bottle of Belgian beer, then finished with fresh parsley and heavy cream.

Ingredients

Scale
  • 2 tablespoons butter
  • 1 large shallot, minced (about ½ cup)
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • 1 cup Belgian wheat beer or blonde ale
  • 2 pounds mussels, cleaned, de-bearded, and sorted
  • ½ cup heavy cream
  • ¼ cup minced fresh parsley

  • Crusty bread for serving (A French baguette is perfect)

Instructions

  1. Sort, clean, and de-beard the mussels: Discard any mussels that are not tightly closed, or that have broken shells. If the mussel is open, tap it a few times. If it closes, it is fresh; otherwise, discard it. De-beard any mussels by prying the beard out with a pair of kitchen pliers or levering out with the back end of a paring knife. Rinse the mussels under cold running water for 2 minutes, then drain.
  2. Sauté the shallots and garlic: Melt the butter in an Instant Pot set to Sauté mode-high (or medium-high heat in a stovetop PC). When the butter stops foaming, add the shallots and garlic, and sprinkle with ½ teaspoon of salt. Sauté until the shallots soften, about 3 minutes.
  3. Beer and Mussels into the pot: Pour in the beer, bring to a simmer, and let simmer for 1 minute. Add the cleaned mussels.
  4. Pressure cook for 3 minutes with quick release: Lock the lid and pressure cook on high pressure for 3 minutes. (In an Instant Pot, use Manual, Pressure Cook, or Pressure Cook-custom mode set to 3 minutes). Quick release immediately when the cooking time is over.
  5. Stir in the cream and the parsley, then serve with the broth: Unlock the lid, opening it away from you to avoid the hot steam. Drizzle the cream over the mussels, then sprinkle with the minced parsley, and gently stir to coat everything. Scoop the mussels out of the pot into two large serving bowls, then pour the liquid in the pot over the mussels. Serve with a loaf of crusty bread for dipping, and enjoy!

Equipment

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes

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Nutrition

  • Serving Size: 1 pound of mussels
  • Calories: 380
  • Sugar: 13.7 g
  • Sodium: 666.3 mg
  • Fat: 25.1 g
  • Carbohydrates: 22.7 g
  • Fiber: 1.6 g
  • Protein: 16 g
  • Cholesterol: 95.9 mg

Find it online: https://www.dadcooksdinner.com/instant-pot-belgian-mussels/