Bathed in a vibrant, garlicky red sauce, these mussels are messy and deliciously  perfect for a casual dinner with friends. The mussels steam for a quick four minutes under pressure and emerge perfectly cooked. Serve them with linguine or spaghetti, or a crusty bread and a salad.

SERVES 4

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves, minced
• 1 teaspoon dried basil
• Pinch of red pepper flakes
• 1 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
• Two 28-ounce cans crushed tomatoes with their juice
• 3 pounds mussels, scrubbed
• 1 cup finely chopped fresh flat-leaf parsley
• ½ cup packed fresh basil leaves, finely chopped
• Salt and freshly ground black pepper (optional)

INSTRUCTIONS

1. Heat the oil in the pressure cooker over medium-high heat.
2. Add the garlic, dried basil, and red pepper flakes, and cook for 1 minute, or until fragrant.
3. Pour in the wine and stir to blend.
4. Add the crushed tomatoes and mussels, and turn the mussels in the sauce.
5. Lock the lid in place and cook at high pressure for 4 minutes.
6. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
7. Discard any mussels that haven’t opened.
8. Stir in the parsley and finely chopped basil.
9. Taste the sauce for seasoning and add salt and pepper if necessary.
10. Transfer the mussels and sauce to a serving bowl.
11. Serve 6 to 8 mussels per person.