Thai Style Mussels with Beer
Thai-style mussels pressure cooked with lager beer, puréed tomatoes, garlic, Thai chili peppers and scallions, finished with fresh cilantro and served with garlic croutons. Ready in about 15 minutes.
🍳 Cook: 3 min
Nutrition
241
Calories
21.9g
Protein
15.3g
Carbs
7.3g
Fat
Ingredients
| 1 1/2 pounds | 680 g | mussels, cleaned and debearded |
| 1 | bottle lager beer (12-ounce) | |
| 2 cloves | garlic, minced | |
| 2 | medium-sized ripe tomatoes, puréed | |
| — | sea salt and freshly ground black pepper, to taste | |
| 2 | Thai chili peppers, stemmed and split | |
| 1 tablespoon | 15 ml | olive oil |
| 1/2 cup | 120 ml | scallions, chopped |
| 1 cup | 240 ml | water |
| 1 tablespoon | 15 ml | fresh cilantro, chopped |
Instructions
- Press the "Sauté" button to preheat your Instant Pot. Heat the oil and cook the scallions until tender and fragrant.
- Then, stir in the garlic and cook an additional 30 seconds or until fragrant. Add the remaining ingredients.
- Secure the lid and choose the "Manual" setting. Cook for 3 minutes at Low pressure.
- Once cooking is complete, use a quick release; carefully remove the lid.
- Serve with garlic croutons. Bon appétit!