From the April/May 2019 issue
PREP TIME: 10 MINUTES
COOK TIME: 2 MINUTES
SERVINGS: 4

Ingredients

  • 2 TBSP grass-fed butter, softened
  • 1 (14-oz) can  full-fat coconut milk
  • 1lb  mussels, cleaned
  • 1/4 small yellow onion, thinly sliced
  • 2 tsp  curry powder
  • 1/2 tsp kosher salt
  • 1/2 tsp fresh ginger, finely grated
  • 1/2 tsp  dried cilantro
  • 1/2 tsp cayenne pepper, or to taste

Directions

  1. Set the Instant Pot to SAUTÉ and melt the butter.
  2. Pour in the coconut milk, then mix in the mussels, onion, curry powder, salt, ginger, cilantro, and cayenne pepper. Close the lid, set the pressure release to Sealing, and select MANUAL COOK. Set the Instant Pot to 2 minutes on high pressure and let cook.
  3. Once cooked, perform a Quick Pressure Release by carefully switching the pressure valve to Venting. Remove the mussels and place in 4 serving bowls (discarding any mussels whose shells have not opened). Spoon some of the broth over the mussels and serve.