Skillet Mussels with Coconut Milk and Curry Recipe

Name: 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