Skillet Mussels with Coconut Milk and Curry Recipe
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Category
Stovetop
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Cusine
Indian
What do you need?
How to make?
Ingredients
2 tablespoons olive oil
½ cup roughly chopped shallot
1 serrano or Thai chili, roughly chopped
Kosher salt
1 teaspoon Madras curry powder
2 cloves garlic, minced or grated with a Microplane
2 scallions, thinly sliced, light green parts only
6 ounces baby bok choy , leaves and stalk separated, stalks sliced thinly on a bias
1 cup homemade or store-bought low sodium chicken broth
1 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
Directions
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.