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This Instant Pot Mussels Recipe Is Fragrant and Foolproof
Ingredients
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1 large shallot (about 4 ounces), minced
  • 1 medium leek (about 10 ounces), trimmed, thinly sliced and washed
  • 4 garlic cloves, minced or grated
  • ½ teaspoon crushed red pepper flakes (optional)
  • 2 pounds mussels, cleaned and debearded (see headnote)
  • ¾ cup dry white wine, such as sauvignon blanc (see NOTES)
  • ¼ cup water or vegetable stock
  • Juice of 1 large lemon (about ¼ cup)
  • Fresh parsley leaves, for serving (optional)
  • Warm crusty bread, for serving (optional)
Steps
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