Carrot Cake Pancakes
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Skillet Mussels with Coconut Milk and Curry Recipe
Ingredients
- 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
Instructions
Skillet Mussels with Coconut Milk and Curry Recipe serves 4 original recipe by Serious Eats.
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