Mussels and Shrimp in Light Curry

Ingredients

• 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

Instructions

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.