Skillet Mussels With Coconut Milk And Curry Recipe

Name: Skillet Mussels With Coconut Milk And Curry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1/2 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; 1/2 cup fresh picked cilantro leaves; Toasted crusty bread

Servings: persons

2 tablespoons olive oil
1/2 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
1/2 cup fresh picked cilantro leaves
Toasted crusty bread

1
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.
2
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.
3
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.

304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 1/2 cup roughly chopped shallot (about 1 large), 1 serrano or Thai chili, roughly chopped, Kosher salt, and more.

Yes, Skillet Mussels With Coconut Milk And Curry Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!