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:

• 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

Cooking Method:

1. In a pressure cooker,heat peanut oil over medium heat.
2. Add onion and ground ginger and cook,stirring,until translucent (for about 4 minuts).
3. Stir in brown sugar and curry paste.Cook until aromatic,for a further 30 seconds.
4. Pour in coconut milk,chicken broth,fish sauce and lime juice.Mix well.
5. Bring to a full simmer,stirring.
6. Pour in mussels and stir well.
7. Close pressure cooker and lock the lid.
8. Set burner heat to high pressure.
9. When cooker reaches high pressure,reduce heat to low.
10. Set timer to cook for 2 minutes.
11. Open pressure cooker,using a Quick Release method.
12. Stir gently before serving in bowls.
13. Discard any unopened mussels.
14. Serve pressure cooker coconut-curry mussels with your favorite wine.