Name: Instant Pot Mussels with Fennel and Leeks
Total time: 45 min
Ingredients: 1 tablespoon extra-virgin olive oil , plus extra for drizzling; 1 fennel bulb , 1 tablespoon fronds minced, stalks discarded, bulb halved, cored, and sliced thin; 1 leek , ends trimmed, leek halved lengthwise, sliced 1 inch thick, and washed thoroughly; 4 garlic cloves , minced; 3 sprigs fresh thyme; 1/4 teaspoon red pepper flakes; 1/2 cup dry white wine; 3 pounds mussels , scrubbed and debearded

Why This Recipe Works

For such a seemingly simple dish, achieving perfectly cooked mussels can be tricky, with most stovetop recipes inevitably turning out some overcooked and some undercooked mussels. The Instant Pot takes the guesswork out of the process, surrounding them with steam, resulting in a pot full of evenly cooked, plump, tender mussels every time. Anise-forward fennel, leek, garlic, thyme, and red pepper flakes provided a nice base for the mussels, and because the mussels are actually cooking while coming to pressure, we immediately turned off the pot and quick-released the pressure as soon as it reached pressure. Wine, supplemented by the juices released by the mussels and vegetables during cooking, delivered a sauce with balanced flavor and just the right amount of brightness.

Before You Begin

Discard any raw mussels with an unpleasant odor or with a cracked or broken shell that won't close. To prevent the mussels from overcooking, be sure to turn off the Instant Pot as soon as it reaches pressure. Serve with crusty bread, if desired.

Instructions

Using highest sauté function, heat oil in Instant Pot until shimmering. Add fennel and leek and cook until softened, about 5 minutes. Stir in garlic, thyme sprigs, and pepper flakes and cook until fragrant, about 30 seconds. Stir in wine, then add mussels.

Lock lid in place and close pressure release valve. Select high pressure cook function and set cook time for 0 minutes. Once Instant Pot has reached pressure, immediately turn off pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

Discard thyme sprigs and any mussels that have not opened. Transfer mussels to individual serving bowls, sprinkle with fennel fronds, and drizzle with extra oil. Serve.