Mussels Pressure Cooker

Pressure Cooker Mussels

Course Main Dish
Cuisine Greek & Mediterranean, Italian


  • 1 lb fresh mussels
  • 1 TBSP olive oil
  • 1 TBSP minced garlic
  • 1 TSP pesto
  • 1 TSP chopped capers
  • 14 oz plain diced tomatoes with juice
  • 1 C. broth or white wine vegetable or seafood
  • 3 TBSP fresh herbs (oregano, basil, thyme)
  • Cracked Pepper & Kosher salt to taste


  • Rinse and debeard the mussels. Discard any mussels with broken shells or that remain open after being "tapped".
  • Heat olive oil in a pressure cooker. Add garlic. Sauté for 2-3 minutes--- just enough to soften the garlic.
  • Add pesto and capers. Sauté for another 1-2 minutes.
  • Add tomatoes, broth, fresh herbs, salt and pepper.
  • Add the mussels, cover and lock pressure cooker lid. Use Seafood setting on electric cooker or cook at full pressure for 2 minutes. Release pressure and open according to the manufacturer's directions for the pressure cooker you are using.
  • Discard any mussels that have not opened.
  • Serve soup style.


This recipe is a great starting point to add your own flavors. Shrimp or fish would be an excellent addition.

About the author: Amber Mae