Recipes
Green Curry Mussels
4 Servings
12 Minutes
Easy
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.
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About the chef
Urvashi Pitre
Urvashi Pitre is a renowned cookbook author, blogger, and tech enthusiast who specializes in creating recipes that bring people together. Her passion for food began in her childhood home, where meals were a shared experience of love and community. With a background in client services and entrepreneurial ventures, Pitre has written several highly-rated cookbooks, focusing on simplifying cooking with gadgets like the Instant Pot and air fryer. She’s celebrated for her ability to deliver delicious, easy-to-follow recipes for home cooks.
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