In case you didn’t hear, I have a new cookbook coming out on March 17th, and it’s available for pre-order now! Pressure Cooker Cookbook for Beginners is all about helping Instant Pot and pressure cooker newcomers to feel more confident using their device while sharing easy, delicious beginner recipes to show you all the possibilities these revolutionary gadgets have to offer. Learn more and pre-order Pressure Cooker Cookbook for Beginners on Amazon here!
Today I’m sharing one of the recipes from the book as a sneak peek: Mussels in Coconut Curry Sauce. Perfect for a romantic meal (Valentine’s Day is coming up, after all) or a special occasion, this dish looks and feels fancy, but is surprisingly quick and easy to make in the Instant Pot or pressure cooker. Mussels cook to perfection in a savory coconut curry sauce that you’ll be tempted to eat with a spoon (I know this from experience!). I like to serve this as an appetizer with French bread for dipping so that we can savor every last bite of both the mussels and the sauce.
I’ve got the full recipe at the bottom of this post (Jump to Recipe), but first I’ll share some step-by-step instructions and pictures to help you make these Instant Pot mussels.
Tip: I recommend having extra sealing rings for your pressure cooker so that you can use different rings for savory vs. sweet recipes, since the ring tends to absorb flavors of food cooked in your Instant Pot (especially for meals with strong flavors, like curries). You can get extra sealing rings for your specific pressure cooker model and size on Amazon (I like this color-coded set – affiliate link). See all my must-have accessories for the Instant Pot in this post.
This is all you need to make these delicious pressure cooker mussels.
You start by preparing your mussels. First, rinse the mussels under cold water in a colander.
Inspect the mussels and discard any that are open or cracked.
If any “beards” (the thin, sticky membrane around the edge) remain, pull them off.
When you’re ready to get cooking, you’ll start by melting some butter in a pot. If using an electric pressure cooker (like an Instant Pot), select the Sauté function. If using a stovetop pressure cooker, heat the pot over a burner on medium-high heat.
Add some finely chopped shallots and minced garlic and sauté for 2 minutes.
Next, pour some white wine into the pan and sauté for 3 minutes more. Stir with a wooden spoon and scrape any browned bits from the bottom of the pot. Press cancel (for electric multi-cooker pressure cookers) or turn off the burner (for stovetop pressure cookers).
Stir in coconut milk, chicken broth, curry powder, and salt until well combined.
Add the cleaned mussels to the pot and stir to coat them with the sauce.
Close and lock the pressure cooker lid, make sure the pressure/steam release switch is set to sealing, and set the cooking time to 3 minutes at high/normal pressure (if using an electric pressure cooker; for stovetop pressure cookers, heat over a burner on high heat, set a timer for 3 minutes after the pot has reached pressure, then reduce the heat to low*). Keep in mind that it will take 8 to 9 minutes for the pot to come to pressure before the cooking time begins.
*If you have an electric cooktop, the burner may not cool down fast enough. For electric cooktops (like the one I have at home), I use a two-burner method with my stovetop pressure cooker. When my pot is nearing full pressure, I pre-heat a second burner to low heat, then carefully transfer the pressure cooker to that burner after it has reached pressure.
After the pressure cooking time ends, electric pressure cookers will automatically turn off their heat (stovetop pressure cookers must be removed from the heat source). Release the pressure using the manufacturer’s quick release method.
Serve the mussels immediately in their sauce with some French bread on the side to dip into the sauce.
If you like this one, then you’ll love Pressure Cooker Cookbook for Beginners! Reserve your copy now! Here’s the Instant Pot Mussels in Coconut Curry Sauce recipe.