Thai Coconut Curry Mussels

Lisa Wood

Craving something bold and delicious? These Thai Coconut Curry Mussels are packed with flavor and ready in minutes thanks to the Instant Pot! A cozy, protein-rich dish with a zesty Thai twist you’ll want on repeat.

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Serves
2

Ingredients

  • 50 Medium raw mussels
  • 5 1/2 oz. Unsweetened lite coconut milk
  • 6 oz. Chicken stock
  • 1 tbsp. Fish sauce
  • 2 Limes (juice)
  • 1 tbsp. Thai red curry paste
  • 1 tsp Sweetener
  • 1 tbsp. Minced garlic
  • 1 tbsp. Minced ginger
  • 1 tsp. Lemongrass paste (optional)
  • 1 tsp. Cilantro paste (optional)

Directions

  1. Clean your live mussels well with a stiff brush and discard any open, cracked or broken ones.
  2. Combine all other ingredients in a small bowl.
  3. Add mussels to your Instant Pot and pour your broth mix on top. Make sure your Instant Pot is on the Sealing setting and set it on 1 minute.
  4. When the cook finishes, Quick Release the pressure (be careful of the steam), stir, discard any unopened mussels and serve.

Enjoy!

Watch the full video on Instagram

Healthi FRESH
12

BITE

BITES

Carb Conscious
12

BITE

BITES

Conquer Cravings
11

BITE

BITES

Sugar Smart
12

BITE

BITES

Better Balance
6

BITE

BITES

Calorie Command
482

Calories

Keeping Keto
28.4

Net C