Thai Green Curry Mussels (Instant Pot)

Thai green curry mussels in a spicy curry sauce are made easily in your instant pot or electric  pressure cooker in a few short  minutes.
Thai Green Curry Mussels

Thai Green Curry Mussels

By Sue Lau | Palatable Pastime

Thai green curry mussels is my recipe of the day with  my blogging group  #MultiCookerMondaay. Each  month we get together to expand our  collections and repertoire of recipes utilizing small appliances such  as the Instant Pot, Slow Cooker, Sous Vide and others.

The mussels are great as an appetizer but also work well as a main dish if you serve rice for the curry sauce.

I listed out the servings as 2-3 but Bill and I went through these together, although I didn’t eat much rice.

Again…and again, but yes!

I enjoyed making these several times- first time after I took pics, it seemed like the coconut milk looked speckled in the photos and I asked myself (didn’t I shake that can enough?)

Second time, same thing, even though I whisked the coconut milk. And I decided it was the bits of  garlic and ginger muddling up their “look” (which in everyone’s mussels pics look pristine, black and shiny).

Check Your Mussels!

But it all tasted great anyway. The only other issues I had was one of the sessions had half the mussels being bad and took those back to the market. At which time they refunded me and comp’ed the fresh mussels, which were mostly good (except one or two). I am always scolding the fishmonger to make sure they hand check those.

You might wonder how 2 minutes is near enough  time to cook  but it is. I imagine the warm-up time while the pressure builds adds to the total. But these are oh so easy and crazy good.  You can have this made with almost zero effort. Don’t they look yum?

Thai  Green Curry Mussels

Multicooker Monday

Recipes for Instant Pots, Slow Cookers, Sous Vide and More!

March 2020 Recipes

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Tell  your friends about #MulticookerMonday! We post each month on the third Monday with trusted recipes for your favorite small appliances!

Thai  Green Curry Mussels

Thai  Green Curry Mussels

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Thai  Green Curry Mussels

Thai Green Curry Mussels

Sue Lau
Prep Time 10 mins
Cook Time 2 mins
Pressurize & Depressurize 15 mins
Course Main Course
Cuisine Asian, Thai

Equipment

  • Electric Pressure Cooker

Ingredients
  

Mussels:

  • 3 pounds fresh mussels scrubbed and debearded
  • lime wedges, fresh cilantro, steamed rice (for serving)

Curry Sauce:

  • 2 tablespoons oil
  • 1/2 cup chopped onion
  • 4 Thai lime leaves
  • 1 tablespoon minced garlic
  • 1 tablespoon grated ginger root
  • 1/4 cup fish sauce
  • 1 tablespoon brown sugar
  • 1/4 cup rice wine
  • 2 tablespoons green curry paste
  • 1-2 Thai red chillies split
  • 15 ounce can coconut milk

Instructions
 

  • Scrub and pull the beards off the mussels (it looks like seaweed sticking out) and discard any that do not close.
  • Saute the onion in oil in the cooker then stir in the rest of the curry sauce ingredients.
  • Fill the cooker with the mussels.
  • Close the lid, sealing the vent shut.
  • Set to manual/high pressure and cook for two minutes.
  • Use the quick release function to release pressure and steam.
  • After the steam subsides, open the lid.
  • Check the mussels and this time, discard any that are NOT open.
  • Cover with curry sauce.
  • Serve with steamed rice and lime wedges if you like, garnished with cilantro leaves.

Notes

From the kitchen of palatablepastime.com
Keyword Instant Pot

Thai  Green Curry Mussels

7 responses

    • It’s pretty easy- you want them closed, then you want them open. FRinse them good and pull off the beards that look like hair or seaweed. Ditch any that are badly cracked.

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