Thai Coconut Curry Mussels

• 50 Medium raw mussels
• 5 1/2 oz. Unsweetened lite coconut milk
• 6 oz. Chicken stock
• 1 tbsp. Fish sauce
• 2 Limes (juice)
• 1 tbsp. Thai red curry paste
• 1 tsp Sweetener
• 1 tbsp. Minced garlic
• 1 tbsp. Minced ginger
• 1 tsp. Lemongrass paste (optional)
• 1 tsp. Cilantro paste (optional)

1. Clean your live mussels well with a stiff brush and discard any open, cracked or broken ones.
2. Combine all other ingredients in a small bowl.
3. Add mussels to your Instant Pot and pour your broth mix on top. Make sure your Instant Pot is on the Sealing setting and set it on 1 minute.
4. When the cook finishes, Quick Release the pressure (be careful of the steam), stir, discard any unopened mussels and serve.

Enjoy!

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