Lemony Mussels with Cherry Tomatoes and Potatoes

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.

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.