Lemony Mussels

  

Yield: 4 servings 
Preparation Time: 15 minutes 
Cooking Time: 7 minutes 

Ingredients: 
- 2 tablespoons butter 
- 1 medium yellow onion, chopped 
- 1 garlic clove, minced 
- ½ teaspoon crushed dried rosemary  
- 1 cup homemade chicken broth 
- 2 tablespoons fresh lemon juice 
- Salt and freshly ground black pepper, to taste 
- 2 pounds mussels, cleaned and de-bearded 

Instructions: 
1. Place the butter in the Instant Pot and select “Sauté.” Then add the onion and cook for about 5 minutes.  
2. Add the garlic and rosemary and cook for about 1 minute.  
3. Select “Cancel” and stir in the broth, lemon juice, and black pepper. 
4. Place the mussels in the steamer trivet and arrange the trivet in the Instant Pot.  
5. Secure the lid and place the pressure valve to the “Seal” position. 
6. Select “Manual” and cook under “Low Pressure” for about 1 minute.  
7. Select “Cancel” and carefully do a “Quick” release. 
8. Remove the lid and transfer the mussels into a serving bowl. 
9. Top with the cooking liquid and serve. 

Nutrition Information per Serving:  
Calories: 270 
Fat: 12 grams 
Carbohydrates: 11 grams  
Protein: 28.6 grams