Thai-Style Curried Mussels over Steamed Bok Choy

1 tablespoon canola oil
2 tablespoons minced garlic
3 tablespoons minced ginger
1 tablespoon curry powder
1/4 cup minced shallots or white part of scallions/green onions
3 tablespoons hoisin sauce
3/4 cup coconut milk
3 pounds mussels, de-shelled and de-bearded (I used New Zealand mussels on the half shell)
1 tablespoon sesame oil
steamed baby bok choy for serving
2 tablespoons minced cilantro
lime slices for garnishing and seasoning at the table

Heat oil in large saucepan over medium-high heat. Add garlic, ginger and curry powder and stir-fry 30 seconds. Add shallots, hoisin sauce, and coconut milk. Increase heat to high, just until liquid reaches boiling point, then immediately turn down to a simmer. Stir in mussels, folding gently to coat with sauce. Cover and let cook 5 minutes over low heat, or just until mussels are cooked through. Drizzle sesame oil in. Serve on top of steamed bok choy, napped with the sauce. Sprinkle with minced cilantro and add lime slice(s) on the side before serving.

Note: If using fresh mussels, soak in salted water for 15 minutes, rinse and de-beard. Proceed as directed above except cover and cook the mussels until they are all open — discard any that remain closed.

This is based on a recipe in
. I liked that it uses regular curry powder, for those days when you don’t feel like making your own.