Instant Pot Mussels with Red Curry and Coconut Rice
By Sarah EwaldPublished on July 20, 2022
Time
1¼ hours
Yield
Serves 4 to 6
Ingredients
1 tablespoon canola oil 3 tablespoons red curry paste 6 garlic cloves, minced1½ cups water, divided, plus extra as needed1 cup canned coconut milk, divided1 green bell pepper, stemmed, seeded, and cut into 1-inch pieces1 tomato, cored and cut into ½-inch pieces2 pounds mussels, scrubbed and debearded1 teaspoon grated fresh ginger 1 teaspoon grated lime zest, plus lime wedges for serving1½ cups long-grain brown rice, rinsed1 tablespoon sugar ½ cup fresh cilantro leaves
Before You Begin
Discard any raw mussels with an unpleasant odor or with a cracked or broken shell that won't close. To prevent the mussels from overcooking, be sure to turn off the Instant Pot as soon as it reaches pressure.
Instructions
- Using highest sauté function, heat oil until shimmering. Add curry paste and garlic and cook, stirring frequently, until fragrant, about 30 seconds. Stir in 1 cup water and ½ cup coconut milk, scraping up any browned bits, then stir in bell pepper and tomato. Arrange mussels evenly in pot.
- Lock lid into place and close pressure-release valve. Select high pressure-cook function and set cook time for 1 minute. Once Instant Pot has reached pressure, immediately turn off pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Transfer mussels to large bowl, discarding any that have not opened. Strain broth through fine-mesh strainer into 2-cup liquid measuring cup (you should have 1½ cups broth; if necessary, add extra water to equal 1½ cups). Stir ginger and lime zest into broth. Transfer solids to bowl with mussels and cover to keep warm.
- Return broth to now-empty pot. Stir in rice, sugar, remaining ½ cup water, and remaining ½ cup coconut milk. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 24 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Fluff rice gently with fork. Lay clean dish towel over pot, replace lid, and let sit for 5 minutes.
- Divide mussels among individual serving bowls and sprinkle with cilantro leaves. Serve mussels with rice and lime wedges.
Time
1¼ hoursYield
Serves 4 to 6Ingredients
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
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
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
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 love Thai curries for their sweet and tangy flavors, so jarred red curry paste plus garlic made an amazing base, complementing the briny mussels. Stirring in green pepper and tomato before going under pressure made for a heartier broth. To make creamy brown rice to accompany the mussels, we used a portion of broth along with coconut milk to cook the rice.
Before You Begin
Discard any raw mussels with an unpleasant odor or with a cracked or broken shell that won't close. To prevent the mussels from overcooking, be sure to turn off the Instant Pot as soon as it reaches pressure.
Instructions
- Using highest sauté function, heat oil until shimmering. Add curry paste and garlic and cook, stirring frequently, until fragrant, about 30 seconds. Stir in 1 cup water and ½ cup coconut milk, scraping up any browned bits, then stir in bell pepper and tomato. Arrange mussels evenly in pot.
- Lock lid into place and close pressure-release valve. Select high pressure-cook function and set cook time for 1 minute. Once Instant Pot has reached pressure, immediately turn off pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Transfer mussels to large bowl, discarding any that have not opened. Strain broth through fine-mesh strainer into 2-cup liquid measuring cup (you should have 1½ cups broth; if necessary, add extra water to equal 1½ cups). Stir ginger and lime zest into broth. Transfer solids to bowl with mussels and cover to keep warm.
- Return broth to now-empty pot. Stir in rice, sugar, remaining ½ cup water, and remaining ½ cup coconut milk. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 24 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Fluff rice gently with fork. Lay clean dish towel over pot, replace lid, and let sit for 5 minutes.
- Divide mussels among individual serving bowls and sprinkle with cilantro leaves. Serve mussels with rice and lime wedges.
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