Recipes and Cooking Lemony Mussels with Cherry Tomatoes and Potatoes It only takes 15 minutes to prep this fancy-looking seafood dinner. Your pressure cooker or slow cooker will do the rest of the work. By Annie Peterson Annie Peterson Instagram Annie Peterson has built her career around her passion for food, working as a contributing food editor to Better Homes & Gardens® food publications for more than 15 years. She received her B.A. from Iowa State University in 2003 and completed the Better Process Control School at the University of Tennessee in 2020. She contributed to various cookbooks, including several Whole30 titles, as well as the 15th, 16th, and 17th editions of the iconic Better Homes & Gardens® New Cook Book. She also serves as Recipe Editor for Allrecipes Magazine. Learn about BHG's Editorial Process Published on June 26, 2020 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 15 mins Cook Time: 6 mins Slow Cook Time: 6 hrs Bring To Pressure Time: 5 mins Release Pressure Time: 6 mins Total Time: 6 hrs 32 mins Servings: 4 Yield: about 75 mussels and 4 cups broth and potato mixture Jump to Nutrition Facts Ingredients 1 pound tiny red new potatoes, halved 1 pint cherry tomatoes ½ cup vegetable broth or chicken broth ¼ cup dry white wine 1 shallot, finely chopped 4 cloves garlic, minced 1 teaspoon dried oregano, crushed 1 bay leaf 1 ½ - 2 pound mussels, scrubbed and debearded 2 tablespoon snipped fresh parsley 2 tablespoon butter 1 teaspoon lemon zest 1 tablespoon lemon juice Crusty bread Directions Fast 11 minute cook time Place potatoes and cherry tomatoes in a 6-qt. electric or stove-top pressure cooker. Add the next six ingredients (through bay leaf). Lock lid in place. Set an electric cooker on high pressure 6 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 6 minutes. Remove from heat. For both models, let stand 6 minutes to release pressure naturally. Release any remaining pressure. Add mussels to cooker. Set an electric cooker on saute setting; cover (do not lock lid) and cook 5 to 7 minutes or until mussels open. For a stove-top cooker, cover (do not lock lid) and cook over medium-high heat 5 to 7 minutes or until mussels open. Discard any mussels that do not open. Remove and discard bay leaf. Add parsley, butter, lemon zest and juice; toss gently. Serve with crusty bread. Slow 6 3/4 hour low cook time or 3 3/4 hour high cook time In a 5- to 6-qt. slow cooker place potatoes and cherry tomatoes. Add the next six ingredients (through bay leaf) to cooker. Cover and cook on low 6 to 7 hours or high 3 to 3 1/2 hours. If using low setting, turn to high. Add mussels. Cover and cook 45 more minutes or until shells open. Discard any mussels that do not open. Remove and discard bay leaf. Add the parsley, butter, lemon zest and juice; toss gently to coat. Serve with crusty bread. Rate it Print Nutrition Facts (per serving) 329 Calories 10g Fat 32g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 329 % Daily Value * Total Fat 10g 13% Saturated Fat 5g 25% Cholesterol 66mg 22% Sodium 674mg 29% Total Carbohydrate 32g 12% Total Sugars 5g Protein 25g Vitamin C 42.9mg 215% Calcium 89mg 7% Iron 8.7mg 48% Potassium 1375mg 29% Folate, total 117.7mcg Vitamin B-12 21.8mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.