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Last year I invested in an electric pressure cooker, otherwise referred to as an Instant Pot. I have used the traditional stovetop pressure cooker in the past and let me just say, this is a game changer! Extremely safe and easy to use.

There are so many different things to make in the pressure cooker from stews to cheesecakes, regular cakes and even yogurt. A new piece of equipment now available, is a crisper lid that can be placed on top of your pressure cooker and essentially turn it into an air fryer. With the fall coming I usually make multiple soups and stews ahead for freezing and use for a later date. And for those of you who love mussels, this is a foolproof method that cooks these sweet little nuggets perfectly every time.

1 Tablespoon Safflower Oil, or other light oil
2 Tablespoons Fresh Ginger, Grated
1/2 Sweet Onion, Sliced
4 Garlic Cloves, Sliced
1/4 Cup Red Curry Paste
1 Can Full Fat Coconut Milk
1/2 Teaspoon Kosher Salt
2 lbs Mussels
1 Loaf Crusty Bread, Grilled (optional)
1 Lime, cut into wedges
Cilantro for garnish

Rinse and debeard the mussels. Discard ones that aren’t closed, or don’t close when tapped. On the sauté mode of the pressure cooker, add the oil and onions, sauté for 5 minutes. Add the ginger and garlic cloves, stir in for about 30 seconds. Add the curry paste, coconut milk, and salt. Stir well. Add the mussels and set on low pressure for 1 minute.

It will take a few minutes to come to pressure. Once the timer is up, do a quick release. Transfer mussels to individual bowls or one large bowl. Taste the curry mixture and adjust seasoning if needed. Pour over the mussels and enjoy. Serve with a side of crusty, grilled bread, lime wedges, and garnish with fresh cilantro. Serves 2-3 people.

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