This recipe appears in:Skillet Suppers: Mussels with Coconut Milk and Curry
Note: Try adding in some Sambal or Sriracha to the liquid or boosting flavor with a splash of fish sauce. Whatever you do, make sure you have enough toasted bread to soak up all of the delicious juices at the bottom of the bowl.
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- 2 tablespoons olive oil
- ½ cup roughly chopped shallot (about 1 large)
- 1 serrano or Thai chili, roughly chopped
- Kosher salt
- 1 teaspoon Madras curry powder
- 2 cloves garlic, minced or grated with a Microplane (about 2 teaspoons)
- 2 scallions, thinly sliced, light green parts only
- 6 ounces baby bok choy (about 2 heads), leaves and stalk separated, stalks sliced thinly on a bias
- 1 cup homemade or store-bought low sodium chicken broth
- 1 (13.5-oz) can coconut milk
- 1 pound peeled and deveined medium shrimp
- 2 pounds mussels, debearded and scrubbed
- 2 tablespoons fresh juice from 2 limes
- ½ cup fresh picked cilantro leaves
- Toasted crusty bread
Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the shallots, chili pepper, and a pinch of salt and cook until softened, 2 to 3 minutes. Add the curry powder, garlic, and scallions and cook until fragrant, about 30 seconds more.
Add the baby bok choy stalks and cook until tender and slightly browned, about 3 minutes. Add the stock and coconut milk and raise the heat to maintain an active simmer. Stir in the bok choy leaves and allow to soften for about a minute.
Add the shrimp and then the mussels, making sure the shrimp are submerged, cover and cook until the mussels open and the shrimp are cooked through, 4 to 5 minutes. Discard any unopened mussels and then stir in the lime juice and season to taste with more salt. Garnish with the cilantro leaves and serve with the toasted bread.