During the time at home, I have really been missing the foods that I normally only order at restaurants: Shellfish especially. Making clams or mussels at home always seemed intimidating until I discovered how to do it in an Instant Pot. This Coconut Curry Mussels dish turns out so well at home that I may never order it out again. Plate the Mussels on a bed of Zucchini noodles with lots of the aromatic coconut-curry cooking liquid. You can trade out the zucchini for cauliflower or even a small serving a spaghetti squash- both soak up the curry flavor and make for an amazing Keto meal at home.

Coconut Curry Mussels with Zucchini Noodles

INGREDIENTS

1 10- to 12-ounce package zucchini noodles

1/3 cup diced onion

2 tablespoons minced fresh ginger

4 cloves garlic, minced

1 tablespoon red curry paste

1 cup coconut milk

12 ounces fresh mussels, scrubbed, beards removed

1/2 a medium red bell pepper, cut into strips

1 tablespoon compliant fish sauce

Juice of half of a lime

1/4 cup chopped fresh cilantro

3 tablespoons avocado oil

1 cup chicken broth

1/2 teaspoon fine pink Himalayan salt

1/4 teaspoon black pepper

 Note: Before cooking, scrub the mussels under cold water and discard any that do not close. Also discard mussels that are cracked. Use pliers to pull the beards off the mussels. After cooking, discard any mussels that do not open.

Note: Canned coconut milk separates in the can with the cream rising to the top. Be sure to pour it into a bowl and whisk before measuring.

INSTANT POT DIRECTIONS

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

1. For the mussels, select SAUTÉ. Add the remaining 2 tablespoons avocado oil to the pot. When hot, add the onion, ginger, garlic, and curry paste. Cook until fragrant, stirring frequently, about 1 minute. Select CANCEL.

2. Add the coconut milk, broth, mussels, and bell pepper to the pot. Secure the lid and close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 3 minutes. When cooking is complete, use a quick release to depressurize.

3. Divide the zucchini noodles between 4 shallow serving bowls. Divide mussels between the bowls, discarding any that haven’t opened. Stir the fish sauce, salt, black pepper, and lime juice into the curry sauce, then pour over mussels. Sprinkle with cilantro before serving.

Serves 4/ 9 g net carbs per serving

If you love seafood as much as I do check out these other recipes!

Click on the photo to get the recipe.