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Recipe Type:  Seafood
Servings  4
12    Small hard shell clams, in shell  
12    Mussels, in shell  
1.5  pound  Raw extra large shrimp, peeled and deveined  
1.5  pound  Fish fillets (halibut, cod, or salmon  
0.75  cup  butter  
2    Onions, diced  
3  clove  garlic, minced  
0.5  cup  Parsley,minced  
20  ounce  diced tomatoes  
8  ounce  Clam juice  
1.5  cup  White wine  
2    Bay leaves   
1  tablespoon  Dried basil leaves  
0.5  teaspoon  Dried marjoram leaves  
0    Salt and pepper to taste  

  1. Place the Inner Pot into the Pressure Cooker. Press the Soup/Stew button. Set for 10 minutes.
  2. Sweat garlic and onion in the butter.
  3. Add all ingredients except seafood into the Inner Pot.
  1. Place the Lid on the Pressure Cooker and lock. Switch the Pressure Release Valve to Closed.
  2. Once the Timer reaches 0, the Cooker will automatically switch to KEEP WARM.  Press the CANCEL button. Switch the Pressure Release Valve to Open. When the steam is released completely, remove the Lid.
  3. Press the Soup/Stew button to set for 10 minutes (without Lid).
  4. Add the clams and mussels. Cook for 6-8 minutes.
  5. Add shrimp and fish. Cook 3-4 minutes until cooked.