Instant Pot Mussels with Red Curry and Coconut Rice

Name: Instant Pot Mussels with Red Curry and Coconut Rice
Yield: Serves 4 to 6
Cuisine: Thai
Ingredients: 1 tablespoon, canola oil; 3 tablespoons, red curry paste; 6 , garlic cloves, minced; 1½ cups, water, divided, plus extra as needed; 1 cup canned, coconut milk, divided; 1 , green bell pepper, stemmed, seeded, and cut into 1-inch pieces; 1 , tomato, cored and cut into ½-inch pieces; 2 pounds, mussels, scrubbed and debearded; 1 teaspoon, grated fresh ginger; 1 teaspoon, grated lime zest, plus lime wedges for serving; 1½ cups, long-grain brown rice, rinsed; 1 tablespoon, sugar; ½ cup, fresh cilantro leaves

2 comments

By Sarah Ewald

Steamed mussels are a quick and healthy meal; they are high in protein yet low in calories and fat.

A cookbook recipe exclusively for All-Access members from Healthy and Delicious Instant Pot

SERVES4 to 6

TIME1¼ hours

Instant Pot Mussels with Red Curry and Coconut Rice

A cookbook recipe exclusively for All-Access members from Healthy and Delicious Instant Pot

WHY THIS RECIPE WORKS

Cooking mussels on the stovetop can be tricky because it's impossible to totally seal the pot and maintain an even temperature, resulting in both overcooked and undercooked mussels. Luckily, the Instant Pot eliminates these problems. We lov...

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