5-6 generous servings

  1. Sauté onion, ginger, garlic and lemongrass in canola oil until onion begins to soften.
  2. Add Close To Curry and stir.
  3. Add chicken stock and coconut milk and bring to the boil.
  4. Add mussels and cover until the shells begin to open.
  5. Meanwhile, in a separate pan sauté the shrimp until done and season with Close To Curry.
  6. Steam bok choy once mussels and shrimp are done.


  1. Fill warmed bowls with mussels and broth.
  2. Add shrimp and bok choy

Optional – offer with steamed rice and toasted bread.


  • 2T canola oil
  • 1 small red onion, sliced
  • 2 T sliced garlic
  • 1/2 stalk lemongrass, cut in half
  • 2T Close to Curry Blend
  • 1 cup chicken stock
  • 14oz coconut milk
  • 2 lb mussels, rinsed well
  • 2T canola oil
  • 1lb 26/30 shrimp, peeled and deveined
  • 1tsp Close to Curry
  • 10 heads baby bok choy, cut in half lengthwise

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