Mussels Marinara
By All-Clad
Images
Serves
Makes 4 to 6 servings
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 garlic clove, crushed
- ¼ cup minced flat leaf parsley
- Pinch crushed red pepper flakes
- Pinch black pepper
- ½ cup dry white wine
- 2 cups your favorite marinara then salt sauce, homemade or store-bought
- Salt
- 3 dozen little neck clams or mussels, in shell, scrubbed clean and rinsed well
Procedure
Heat the olive oil and butter in the All-Clad 8.4 qt. Pressure Cooker over medium heat. Add garlic, parsley, crushed red pepper flakes and black pepper. Cook 2 minutes stirring constantly.
Add wine and cook 3 minutes. Stir in the marinara sauce. Taste and adjust for salt.
Add mussels and stir together. Close the pressure cooker.
Program 2 minutes into the timer and select prog 4. Turn the heat to high.
After hearing the first audible signal and the countdown begins, reduce the heat to a low setting that allows the pressure indicator to remain in the upright position with a constant, yet gentle and steady release of steam.
Upon hearing the second audible signal, turn off the heat and move the program selector to PRESSURE/RELEASE.
When the cooking cycle is complete and the pressure has been released, the final signal will be heard. Open the pressure cooker.
Serve in serving bowls with bread or if you wish, over 16-ounces of linguine, cooked al dente and drained well. If desired, garnish with chopped parsley or basil before serving.
Add wine and cook 3 minutes. Stir in the marinara sauce. Taste and adjust for salt.
Add mussels and stir together. Close the pressure cooker.
Program 2 minutes into the timer and select prog 4. Turn the heat to high.
After hearing the first audible signal and the countdown begins, reduce the heat to a low setting that allows the pressure indicator to remain in the upright position with a constant, yet gentle and steady release of steam.
Upon hearing the second audible signal, turn off the heat and move the program selector to PRESSURE/RELEASE.
When the cooking cycle is complete and the pressure has been released, the final signal will be heard. Open the pressure cooker.
Serve in serving bowls with bread or if you wish, over 16-ounces of linguine, cooked al dente and drained well. If desired, garnish with chopped parsley or basil before serving.
Mussels Marinara
By All-Clad
Serves
Makes 4 to 6 servings
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 garlic clove, crushed
- ¼ cup minced flat leaf parsley
- Pinch crushed red pepper flakes
- Pinch black pepper
- ½ cup dry white wine
- 2 cups your favorite marinara then salt sauce, homemade or store-bought
- Salt
- 3 dozen little neck clams or mussels, in shell, scrubbed clean and rinsed well
Procedure
Heat the olive oil and butter in the All-Clad 8.4 qt. Pressure Cooker over medium heat. Add garlic, parsley, crushed red pepper flakes and black pepper. Cook 2 minutes stirring constantly.
Add wine and cook 3 minutes. Stir in the marinara sauce. Taste and adjust for salt.
Add mussels and stir together. Close the pressure cooker.
Program 2 minutes into the timer and select prog 4. Turn the heat to high.
After hearing the first audible signal and the countdown begins, reduce the heat to a low setting that allows the pressure indicator to remain in the upright position with a constant, yet gentle and steady release of steam.
Upon hearing the second audible signal, turn off the heat and move the program selector to PRESSURE/RELEASE.
When the cooking cycle is complete and the pressure has been released, the final signal will be heard. Open the pressure cooker.
Serve in serving bowls with bread or if you wish, over 16-ounces of linguine, cooked al dente and drained well. If desired, garnish with chopped parsley or basil before serving.
Add wine and cook 3 minutes. Stir in the marinara sauce. Taste and adjust for salt.
Add mussels and stir together. Close the pressure cooker.
Program 2 minutes into the timer and select prog 4. Turn the heat to high.
After hearing the first audible signal and the countdown begins, reduce the heat to a low setting that allows the pressure indicator to remain in the upright position with a constant, yet gentle and steady release of steam.
Upon hearing the second audible signal, turn off the heat and move the program selector to PRESSURE/RELEASE.
When the cooking cycle is complete and the pressure has been released, the final signal will be heard. Open the pressure cooker.
Serve in serving bowls with bread or if you wish, over 16-ounces of linguine, cooked al dente and drained well. If desired, garnish with chopped parsley or basil before serving.