Step 1

1 Set a programmable multicooker (such as an Instant Pot; see NOTES) to SAUTE

Step 2

2 Let the pot heat for 2 minutes and then add the oil and heat until shimmering

Step 3

3 Add the shallot and leek and cook, stirring, until softened, about 5 minutes

Step 4

4 Stir in the garlic and pepper flakes and cook until fragrant, about 30 seconds

Step 5

5 Add the mussels and pour the wine, water or stock and lemon juice over

Step 6

6 Cover the appliance with a lid and make sure the steam valve is sealed

Step 7

7 Select PRESSURE (HIGH) and set the cook time to 0 minutes

Step 8

8 (It should take 8 to 10 minutes for the appliance to come to pressure

Step 9

9 ) Once it reaches pressure, immediately release it manually by moving the pressure-release handle to “Venting

Step 10

10 ” covering your hand with a towel and making sure to keep your hand and face away from the vent when the steam releases

Step 11

11 Discard any mussels that have not opened

Step 12

12 Transfer the mussels to individual serving bowls, and pour or ladle some of the sauce from the pot, sprinkle with the parsley, if using, and drizzle with extra oil, if desired

Step 13

13 Serve with warm bread for dipping, if desired

Step 14

14 NOTES: This recipe was tested using a 3-quart Instant Pot; the amount of liquid is enough to work in a 6-quart model, as well

Step 15

15 For an 8-quart pot, you’ll need at least 2 cups of liquid

Step 16

16 If you prefer not to use wine, increase the stock to 1 cup