KETO INSTANT POT RECIPE: Coconut Curry Mussels with Zucchini Noodles

I love these mussels almost as much as I love the flavorful coconut-curry cooking liquid they’re nes-tled in. Zucchini noodles soak up the bright flavors of the sauce and make this dish nice and filling. I purchase zucchini noodles prezoodled to save a little time, but if you have a spiralizer you can also do it yourself.

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Serves: 4

Active prep time: 15 minutes

Cook time: 8 minutes

  • 3 tablespoons avocado oil

  • 1 (10- to 12-ounce) package zucchini noodles or 2 large zucchini, zoodled

  • 1∕₃ cup diced onion

  • 2 tablespoons minced fresh ginger

  • 4 cloves garlic, minced

  • 1 tablespoon red curry paste

  • 1 cup coconut milk

  • 1 cup chicken broth

  • 3∕₄ pound (15 to 18) mussels, scrubbed, beards removed

  • 1∕₂ medium red bell pepper, cut into strips

  • 1 tablespoon fish sauce

  • 1∕₂ teaspoon fine Himalayan pink salt

  • 1∕₄ teaspoon black pepper

  • Juice of 1∕₂ lime

  • 1∕₄ cup chopped fresh cilantro, for serving

  1. Select SAUTÉ on the Instant Pot. When the pot is hot, add 1 table-spoon of the avocado oil. Add the zucchini noodles to the hot oil and cook, stirring frequently, until just tender, 3 to 4 minutes. Select CANCEL. Transfer the zoodles to a dish and cover to keep warm.

  2. Select SAUTÉ again. Add the remaining 2 tablespoons avocado oil to the pot. When the oil is hot, add the onion, ginger, garlic, and curry paste. Cook, stirring frequently, until fragrant, about 1 minute. Select CANCEL. Add the coconut milk, broth, mussels, and bell pep-per to the pot.

  3. Secure the lid and close the pressure-release valve. Set the pot to HIGH pressure for 3 minutes. At the end of the cooking time, quick-release the pressure. Discard any mussels that have not opened.

  4. Divide the zucchini noodles and mussels among four shallow serving bowls. Stir the fish sauce, pink salt, pepper, and lime juice into the curry sauce, then pour over the mussels. Sprinkle with cilantro before serving

 

Per serving: Calories: 269 • Total Fat: 20 g • Protein: 10 g • Total Carbs: 11 g • Fiber: 2 g •

Erythritol: 0 g • Net Carbs: 9 g

This recipe is featured in my cookbook Keto In An Instant

If you love seafood check out these other easy recipes!

Click on the photo for recipe.

Ketogenic Food Blogger, Ketogenic Mommy Blogger, Low Carb Food Blogger, Low Carb Mommy BloggerJen FischInstant Pot, Seafood, Mussels