Pressure Cooker Steamed Mussels With Peppers Food

PRESSURE-COOKER STEAMED MUSSELS WITH PEPPERS

Steps:

• Tap mussels; discard any that do not close. Set aside. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir jalapeno until crisp-tender, 2-3 minutes. Add garlic; cook 1 minute longer. Press cancel. Stir in mussels, clam juice, wine, red pepper, green onions, oregano and bay leaf. Lock lid; close pressure-release valve. Adjust to pressure-cook on high 2 minutes. Quick-release pressure., Discard bay leaf and any unopened mussels. Sprinkle with parsley, salt and pepper. If desired, serve with baguette slices.

STEAMED MUSSELS WITH WINE AND CREAM

Steps:

• Place the wine, herbs and garlic in an extra large saucepan then pile in the mussels.
• Cover and cook over a medium heat for 8-10 minutes or until all the mussels have steamed open.
• Using a slotted spoon, transfer the mussels to individual serving bowls discarding any that have not opened.
• Strain juice to remove any broken bits of shell, herb stalks and any little crabs which might have been trapped inside.
• Return juice to pan and bring to boil.
• Allow to reduce then stir in cream and seasonings.
• Spoon this sauce over the mussels and serve with crusty bread.

MUSSELS WITH CHORIZO , TOMATO AND WINE

Steps:

• In a large saute pan, cook the chorizo until brown over medium-high heat, about 4 minutes. Remove with a slotted spoon and drain on paper towels. Drain off all but 1 tablespoon of fat from the pan.
• Add butter and when melted, add the onions, shallot, fennel seeds, and pepper. Cook, stirring, until veggies are tender.
• Add the garlic and tomatoes, and cook, stirring, for 2minute.
• Add mussels to pan. Add the wine, 1/4 cup cream, and parsley, and bring to a boil. Stir mussels, cover, and cook until the shells have opened, about 6-8 minutes.
• Remove mussels from pan to serving bowls. Discard any shells that do not open.
• In pan with juice, bring to a boil. Allow to boil for 3 minutes. Add sausage and cream. Bring to boil for 1 minute. Pour juice over mussels.
• Serve immediately with hot French bread for dipping.

STEAMED MUSSELS WITH PEPPERS

Steps:

• Tap mussels; discard any that do not close. Set aside. In a large skillet, saute jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in the clam juice, wine, red pepper, green onions, oregano and bay leaf., Bring to a boil. Reduce heat; add mussels. Cover and simmer for 5-6 minutes or until mussels open. Discard bay leaf and any unopened mussels. Sprinkle with parsley, salt and pepper. Serve with baguette slices if desired.