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Prep: 5 minutes
Cook: 5 minutes
Serves: 5

Curried Coconut Mussels

This simple dish infuses Thai and French flavours that combine to produce a stunning starter for your Christmas table.

Serve topped with sliced red chilli and spring onion, with a good squeeze of lime juice to finish and some crusty bread on the side.


2 tbsp olive or cooking oil

1 onion, finely sliced

3 garlic cloves, crushed

2cm fresh ginger, grated

2 tbsp red Thai curry paste

2 x 400ml cans of coconut milk

2 limes, zest & juice

1kg fresh live mussels

Suitable for: Pressure King Pro 5.7L 12-in-1 Pressure Cooker

The Method

First, prepare the mussels by cleaning them under the tap in a colander. If any have open shells, give them a light tap and if they don’t close, discard them.

Select the BROWNING function, add the oil and allow to heat. Add the onion, garlic and ginger and stir regularly for ~3 minutes until the onion begins to soften.

Add the curry paste and stir for a further minute, then press CANCEL.

Add the coconut milk and lime juice and stir to combine, then add the mussels.

Put the lid on and close the pressure valve then select the STEAM function and adjust the time to 2 minutes.

When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.

Before serving, discard any mussels that have not opened during cooking.

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