This Instant Pot Clams recipe is fragrant and foolproof – Advice Eating

Instant pot clams with leeks and white wine

Active time:20 minutes

Total time:30 minutes

Servings:2

Active time:20 minutes

Total time:30 minutes

Servings:2

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I think long and hard before adding any gadget or tool to my kitchen. So whenever someone gives me an alternative or additional use for a device that actually works, I do a little dance of joy.

In February, a reader wrote to our weekly Food Chat to ask about the utility of multi-cookers. Hannah Crowley, a senior product reviews editor for America’s Test Kitchen, was our guest this week, and she recommended several uses for the appliance, including cooking seafood, something I’ve never done before.

“People always think of pressure cooker meats, but since they create a steaming, contained environment, they’re great for fish because they keep it nice and moist and tender,” she wrote. “Mussels too! When you pressure steam mussels… each shell opens up nicely and evenly, with mussels that are perfectly plump and juicy, more so than on the stovetop.”

Shells aren’t complicated on the stovetop, but you’ll often need to remove open shells while waiting for stubborn specimens that are slower to open. Crowley made the instant pot method sound so temptingly simple that I had to try making it this way. I used ATK’s technique, but slightly modified the recipe to suit my taste. These were the best mussels I’ve ever made and so easy. In fact, each of them opened perfectly. (If you have clams that won’t open, throw them out.) This is how I’m going to make them from now on.

Mussels are easy to prepare and add flavorful drama to the table

To start, set the multicooker to roast and let it heat up for a few minutes. Then add a little oil, shallots, and leeks (or your favorite clam-friendly spring onions or veggies) and cook until tender before stirring in the garlic and pepper flakes. When your veggies look and smell just right, add the sorted, cleaned mussels and pour over the wine, water or broth and lemon juice.

After that, you cover, latch the pot, leave your timer on zero, and select the quick cook option. The mussels cook while the pot is under pressure, which takes 6 to 10 minutes, depending on the model and the level of the pot. Stay close though, as you’ll need to release quickly once the device reaches pressure to prevent the mussels from overcooking.

No shaking. No stirring. You simply open the device and be greeted by the fragrant steam of the delicious sauce that you want to spoon over your mussels after portioning.

Don’t forget the crusty bread for dipping.

Instant pot clams with leeks and white wine

Uncooked, fresh mussels can be placed in a colander over a large bowl and refrigerated for up to 2 days. Cover with a cone of ice if you like. Only clean them immediately before cooking. At this point, sort the clams and discard any with cracked shells. The bowls should be tightly closed. If not, gently squeeze the open shells; if they close, keep them. If they don’t respond, discard them.

Rinse the mussels under cold water, scrub if necessary and, if desired, pull off the byssus or beard by grasping it between your thumb and forefinger and pulling vigorously, or cut from the shell.

warehouse: Store in the refrigerator for up to 1 day.

NOTES: This recipe was tested using a 3 quart instant pot; The amount of liquid is enough to work even in a 6 liter model. For an 8 quart pot you will need at least 2 cups of liquid.

If you don’t want to use wine, increase the broth to 1 cup.

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  • 1 tablespoon extra virgin olive oil, plus more for drizzling
  • 1 large shallot (about 4 ounces), chopped
  • 1 medium leek (about 10 ounces), trimmed, thinly sliced ​​and washed
  • 4 garlic cloves, chopped or grated
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 2 pounds clams, cleaned and de-bearded (see top note)
  • 3/4 cup dry white wine, such as Sauvignon Blanc (see NOTES)
  • 1/4 cup water or vegetable broth
  • Juice of 1 large lemon (about 1/4 cup)
  • Fresh parsley leaves for serving (optional)
  • Warm crusty bread for serving (optional)

Set a programmable multicooker (such as an Instant Pot; see NOTES) to SAUTE. Let the pot heat for 2 minutes and then add the oil and heat until shimmering. Add the shallot and leek and cook, stirring, until tender, about 5 minutes. Stir in the garlic and pepper flakes and cook until fragrant, about 30 seconds. Add the mussels and pour over the wine, water or broth and lemon juice.

Cover the device with a lid and make sure the steam valve is tight. Select PRESSURE (HIGH) and set the cooking time to 0 minutes. (It should take 6 to 10 minutes for the device to build up pressure.) Once pressure is reached, immediately release manually by moving the pressure relief handle to “Vent” position, covering your hand with a towel and making sure Be sure to keep your hand and face away from the vent as steam escapes.

Discard unopened mussels. Transfer the mussels to individual serving bowls and pour or scoop some of the sauce from the pot, sprinkle with parsley if using and drizzle with additional oil if desired.

Serve with warm bread for dipping, if desired.

Per serving (about 20 clams and 1/4 cup sauce)

Calories: 672; total fat: 18 g; Saturated fat: 3 g; cholesterol: 127 mg; Sodium: 1338 mg; carbohydrates: 53 g; fiber: 5 g; sugar: 12 g; Protein: 58 g

This analysis is an estimate based on available ingredients and this preparation. It should not replace the advice of a nutritionist or nutritionist.

Adapted from America’s test kitchen.

Tested by Ann Maloney; email questions insatiable@washpost.com.

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