Pressure cooker coconut-curry mussels. Mussels in curried coconut sauce cooked in pressure cooker.Very delicious Thai recipe.Use dry white wine as a pare for pressure cooker coconut-curry mussels.
Makes 2-4 servings
Ingredients:
Cooking Method:
Makes 2-4 servings
Ingredients:
- 2 tablespoons peanut oil
- 1 large yellow onion,peeled and chopped
- 2 tablespoons minced fresh ginger
- 1 tablespoon light brown sugar
- 2 teaspoons Thai yellow curry paste
- 1 cup (250 ml) canned coconut milk
- 1/2 cup (125 ml) non-fat chicken broth
- 2 tablespoons fish sauce
- 2 tablespoons freshly squeezed lime juice
- 2 pounds (960 g) mussels,scrubbed and debearded
- In a pressure cooker,heat peanut oil over medium heat.
- Add onion and ground ginger and cook,stirring,until translucent (for about 4 minuts).
- Stir in brown sugar and curry paste.Cook until aromatic,for a further 30 seconds.
- Pour in coconut milk,chicken broth,fish sauce and lime juice.Mix well.
- Bring to a full simmer,stirring.
- Pour in mussels and stir well.
- Close pressure cooker and lock the lid.
- Set burner heat to high pressure.
- When cooker reaches high pressure,reduce heat to low.
- Set timer to cook for 2 minutes.
- Open pressure cooker,using a Quick Release method.
- Stir gently before serving in bowls.
- Discard any unopened mussels.
- Serve pressure cooker coconut-curry mussels with your favorite wine.
- 4:28:00 PM
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