Mussels and Shrimp in Light Curry

Divider line purple

Mix in a little India


Heat Level

Red pepperRed pepperRed pepper




  • 2 lb cleaned mussels
  • 10 cleaned shelled shrimp
  • 2 strips thick cut bacon diced
  • 1 tbsp. olive oil
  • 2 large onions diced
  • 5 stalks thyme leaves stems discarded
  • 1 large carrot julienned in 2 inch long strips
  • 1/3 medium fennel bulb julienned
  • 4 cloves chopped garlic
  • 114 oz can diced tomatoes
  • 1/2 cup sherry or dry white wine
  • 1 cup half and half cream 10% cream
  • 2 tbsp. Patak’s Mild Curry Paste


  1. In a large pot on medium heat add oil & bacon and cook until it starts to crisp.
  2. Add garlic, onions, fennel, carrots and thyme and simmer until softening about 5 minutes.
  3. Rinse mussels with cold water and remove any beards place in bowl
  4. Add Patak’s curry paste stir and simmer 2 min to release the paste flavours
  5. Add sherry and shrimp simmer until shrimp cooks 2 minutes
  6. Add can of tomatoes and bring to a simmer
  7. Gently pour cream slowly into pot while stirring
  8. Add mussels and simmer until shells open – discard any mussels that do not open. Serve with your favorite baguette.


For more broth add 1 cup of fish or chicken stock