Pressure-Cooker Steamed Mussels With Peppers

• 2 pounds fresh mussels, scrubbed and beards removed
• 2 tablespoons olive oil
• 1 jalapeno pepper, seeded and chopped
• 3 garlic cloves, minced
• 1 bottle (8 ounces) clam juice
• 1/2 cup white wine or additional clam juice
• 1/3 cup chopped sweet red pepper
• 3 green onions, sliced
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 2 tablespoons minced fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• French bread baguette, sliced, optional

1. Tap mussels; discard any that do not close. Set aside. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir jalapeno until crisp-tender, 2-3 minutes. Add garlic; cook 1 minute longer. Press cancel. Stir in mussels, clam juice, wine, red pepper, green onions, oregano and bay leaf. Lock lid; close pressure-release valve. Adjust to pressure-cook on high 2 minutes. Quick-release pressure.
2. Discard bay leaf and any unopened mussels. Sprinkle with parsley, salt and pepper. If desired, serve with baguette slices.

fresh mussels, olive oil, pepper, garlic, clam juice, white wine, sweet red pepper, green onions, oregano, bay leaf, parsley, salt, pepper, bread baguette

Taken from www.tasteofhome.com/recipes/pressure-cooker-steamed-mussels-with-peppers/ (may not work)