Instant Pot Garlicky Mussels

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recipe by Mark Sisson

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

Research confirms that mussels are among the most nutrient- dense foods on the planet—a favorite of humans for over 20,000 years! They offer some of the highest concentrations of omega-3 fatty acids (highest of any shellfish), along with key minerals like iron, manganese, phosphorus, potassium, selenium, and zinc. I don’t know about you, but until recently I’d only eaten mussels in a restaurant because I guessed— incorrectly—that they might be hard to make. Now you can flex your mussel muscles with this simple and delicious recipe. To prepare mussels, wash them well and debeard them. Rinse them in a colander and scrub them with a scrub brush under running water. If any of the mussels have a beard—a hairy bit that sticks out between the shells near the hinge—grab it with your fingers and pull it off. Mussels are only safe to cook if they are shut (which means they are still alive). Test open mussels by tapping them on the counter. If they close, they are safe to cook.

Inspired by:

recipe updated Jun 9, 2020


  • Mussels icon
    3¾ cups
  • Salted butter icon
    Salted butter
    4 tbsp (57g)
  • Garlic clove icon
    Garlic clove
  • Shallot icon
    1 (42g)
  • Lemon icon
    1 (58g)
  • Bone broth icon
    Bone broth
    1 cup (240g)
  • Fresh parsley icon
    Fresh parsley
    3 tbsp (12g)


  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Add salted butter to the inner pot
  2. Heat until hot - Sauté, Normal
  3. Then add garlic clove and shallot to the inner pot
  4. Sauté until fragrant - approx 2 min
  5. Add mussels to the inner pot
  6. Pour lemon and bone broth into the inner pot
  7. Cancel - Sauté
  8. Close and lock the lid and turn the steam release handle to Sealing
  9. Pressure cook - Manual, High, 3 min
  10. Quick release
  11. Discard any mussels that did not open during cooking
  12. Carefully transfer the mussels to a serving bowl
  13. Pour any remaining liquid from the pot over the mussels
  14. Sprinkle with fresh parsley
  15. Serve
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