Mussels in White Wine

Mussels in White Wine

Main Course 

Fresh or frozen mussels can be used for this recipe.

  • 8


  • Very easy


  • Prep time


  • 1 tablespoon butter
  • 3 cloves garlic, finely chopped (about 1 ½ teaspoons)
  • 2 shallots, finely chopped (about ¼ cup)
  • ½ cup dry white wine
  • 1 medium tomato, chopped (about ½ cup)
  • 4 lbs. black mussels, washed, and sorted
  • 2 lemons, quartered, divided
  • 2 tablespoons chopped fresh parsley
  • 1 sprig fresh thyme
  • 1 bay leaf
  • Additional parsley
  • French bread, toasted and buttered


Place butter, garlic and shallots into the cooking pot. Keep the lid open and select SAUTE program. Cook and stir 4 minutes or until softened. Add the white wine and tomatoe; stir well.

Add mussels, 4 lemon quarters, parsley, thyme, and bay leaf; stir to combine. Close and lock the lid. Select PRESSURE COOK program Level 7 and Time 4 minutes.

Once the timer beeps 3 times to indicate the end of cooking, manually release pressure by pressing on the steam release button for about 5 seconds . The steam release process will take about 4 to 5 minutes.

Slowly open the lid and carefully remove mussels. Place on a large platter and squeeze the juice from the remaining lemon quarters over the mussels. Sprinkle with additional parsley and serve with French bread.