Green Curry Mussels

I realize that mussels are not typically what we expect in Thai curries, but why not? It does make for slightly messy eating, but it also makes for very good eating. And for good food that’s ready in less than 30 minutes? I’ll deal with the messy.

Course

Dinner, Lunch, Side Dish

Difficulty

Easy

Duration

12 Minutes

Cooking Technique

Instant Pot

Keywords

12 minutes, 13.5-ounce, 4 servings, cherry tomatoes, chopped eggplant, chopped fresh basil, coconut, coconut oil, cup water, dinner, easy, eggplant, fish sauce, fresh herbs, green curry paste, instant pot, light coconut milk divided, low-sodium soy sauce, lunch, minced fresh garlic, minced fresh ginger, mussels, plus more for garnish, seafood recipes, side dish, sugar, tomatoes

Servings

4 Servings

Ingredients

1 cup chopped eggplant
1/2 cup cherry tomatoes
1 can light coconut milk divided, 13.5-ounce
1/4 cup water
2 tbsp green curry paste
1 tbsp coconut oil
1 tbsp minced fresh ginger
1 tbsp minced fresh garlic
2 tsp low-sodium soy sauce
1 tsp sugar
1/4 cup chopped fresh basil, plus more for garnish
2 tsp fish sauce
1 pound mussels

Instructions

In the Instant Pot, combine the eggplant, cherry tomatoes, half of the coconut milk, water, curry paste, coconut oil, ginger, garlic, soy sauce, and sugar and stir well.
Secure the lid on the pot. Close the pressure-release valve. Select Pressure Cook/Manual and set the pot at High Pressure for 2 minutes. Allow the pot to sit undisturbed for 5 Minutes, then release any remaining pressure. Press Cancel.
Press Sauté (High). Add the remaining coconut milk, basil, fish sauce, and mussels. When the soup is boiling again, press Cancel and place the lid loosely on the pot. Allow the mixture to rest for 5 Minutes to let the mussels finish cooking. Discard any mussels that have not opened.
Sprinkle with additional chopped basil and serve.