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Contributed by PressureCookerRecipes Y-Group
- Pressure cooking time 6 minutes | Other cooking time: 5 minutes
- Serves: 4
- 12 mussels
- 2 large cloves garlic
- 1 medium onion, 5 – 6 oz
- 1 large stalk celery
- 2 tbsp olive oil
- 1 cup dry white wine
- 3 medium tomatoes, peeled and seeded
- 1 can (16 oz) tomato sauce
- 1 bottle (8 oz) clam juice
- ½ tsp dried thyme
- ½ tsp dried marjoram
- ½ tsp sugar
- ¼ tsp crushed red pepper flakes
- 4 oz bay scallops
- 12 large shrimps, peeled
- 1 small red pepper, diced fine
- 8 oz firm fleshed fish, like red snapper, cut in 1¼ inch chunks
- ½ cup minced fresh herbs, such as parsley, cilantro, or basil
- salt and pepper to taste
- 1 cup water
- Pull the beards from the mussels.
- Put the mussels in a bowl of cold salted water to soak while you proceed with the soup.
- Discard any mussels that open during soaking.
- Mince the garlic and onion.
- Dice the celery.
- Heat the oil in the pressure cooker.
- Add garlic, onion and celery, and cook until they begin to soften, 3 to 4 minutes.
- Add wine and boil over high heat for a minute.
- Add water.
- Dice the tomatoes and add them to the pressure cooker along with tomato sauce, clam juice, thyme, marjoram, sugar and red pepper flakes.
- Close pressure cooker and bring up to full pressure.
- Reduce heat to stabilize pressure and cook for 5 minutes.
- Release pressure.
- Drain the mussels well and put them in the pressure cooker along with the fish, scallops, shrimp and red pepper.
- Close the pressure cooker and bring up to pressure for 1 minute.
- Release pressure.
- The mussels should be open and the fish should be opaque.
- Stir in the minced herbs and season with salt and pepper to taste.