Green Curry Mussels

Name: Green Curry Mussels
Prep time: 10 min
Total time: 25 min
Yield: Makes: 4 servings
Ingredients: 1 tablespoon grated fresh ginger; 2 pounds (900 g) mussels, scrubbed and debearded; 1 cup (240 g) chopped onion; 1 cup loosely packed Thai basil leaves, divided; 1 tablespoon coconut sugar or 2 teaspoons light brown sugar; 2 tablespoons vegetable oil; 1 tablespoon minced garlic; ½ cup (120 ml) low-sodium chicken stock; 1 cup (240 ml) coconut milk; Lime wedges; 2 tablespoons freshly squeezed lime juice; 2 tablespoons fish sauce; 1 to 2 tablespoons Thai green curry paste (depending on how spicy you like it)

Preparation info

Makes:
4
servings

Difficulty
Easy
Ready in
25 min

Appears in

Instant Pot Asian Pressure Cooker Meals

By Patricia Tanumihardja

Published 2020

About

Most mussels are now farm-raised, so they’re easier to clean. You should still take time to rinse them under cold running water, and be sure to remove the beards—those shaggy, seaweed-like strands—that are still attached to the shells.

Ingredients

2 tablespoons vegetable oil
1 tablespoon minced garlic
1 t

Fish course
Pescatarian
Gluten-free

Method

Select SAUTÉ and set to MEDIUM/HIGH. Add the vegetable oil. When the pot is hot, add the garlic, ginger and onion and stir and cook until the onion is soft, 1 to 2 minutes.
Stir in the green curry paste and cook. Some of the paste will likely brown and stick to the pot, so scrape the bottom occasionally to make sure it doesn’t burn. Add a little stock to loosen if