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Thai Green Curry Mussels

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


  • Electric Pressure Cooker



  • 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


  • 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.


From the kitchen of palatablepastime.com
Keyword Instant Pot