PROGRAM Sauté/Pressure Cook

PRESSURE Low

RELEASE Quick

2lbs (1kg) fresh mussels

2 tbsp vegetable oil spread

1 tbsp olive oil

2 cloves garlic, thinly sliced

1 shallot, thinly sliced

¹⁄₂ tsp red pepper flakes

¹⁄₂ tsp kosher salt

Zest and juice of 1 lemon

¹⁄₂ cup dry white wine

3 tbsp chopped fresh chives

1. Inspect the mussels, discarding any with open shells. Debeard the mussels, and then use a stiff scrub brush to thoroughly scrub each mussel. Rinse and drain.

2. Select Sauté, and combine the vegetable oil spread, olive oil, garlic, shallot, red pepper flakes, kosher salt, lemon zest, and lemon juice in the inner pot. Sauté for 2 minutes.

3. Add the wine and mussels to the pot. Using a large spoon, toss to thoroughly coat the mussels in the sauce.

4. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (Low), and set the cook time for 3 minutes. When the cook time is complete, quick release the pressure.

5. Remove the lid, transfer the mussels and broth to serving bowls, and sprinkle the chives over top. Serve hot.