Skillet Mussels with Coconut Milk and Curry

Ingredients

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

Directions

1. Warm the oil over medium-high heat in a 12-inch skillet until it looks glossy and fluid. Drop in the shallots and chili pepper with a pinch of salt, then cook, stirring now and then, until they begin to soften, 2 to 3 minutes. Sprinkle in the curry powder, add the garlic and scallions, and stir just until the aromatics bloom, about 30 seconds more.
2. Add the baby bok choy stalks to the pan and cook until they are tender with a little color at the edges, about 3 minutes. Pour in the stock and coconut milk, then turn up the heat as needed so the liquid stays at a lively simmer. Fold in the bok choy leaves and let them wilt for about a minute.
3. Add the shrimp first, followed by the mussels, nudging the shrimp down into the liquid. Cover the skillet and cook until the mussels have opened and the shrimp are done, 4 to 5 minutes. Throw away any mussels that remain closed. Stir in the lime juice, add more salt to taste, scatter the cilantro leaves over the top, and serve with the toasted bread.