Mussels and Shrimp in Light Curry




15 min


20-25 min

Looking for an Indian recipe that’s going to impress your guests without requiring hours over a hot stove? This one is always a hit, with rich creamy mild curry flavors. Served with the fluffiest rice and a wedge of warm naan, this is comfort food at its finest.


Mild Curry Spice Paste


  • 2 lb mussels, cleaned
  • 10 shrimp, cleaned and shelled
  • 2 tbsp Patak’s® Mild Curry Spice Paste
  • 2 strips thick-cut bacon, diced
  • 1 tbsp oil
  • 2 onions, diced
  • 5 sprigs fresh thyme leaves (stems discarded)
  • 1 carrot, julienned
  • ⅓ fennel bulb, julienned
  • 4 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • ½ cup sherry or dry white wine
  • 1 cup half and half cream (10%)


  1. Heat the oil in a large pot on medium heat.
  2. Add the bacon and cook until it starts to crisp, 5 to 10 min.
  3. Add the garlic, onion, fennel, carrot and thyme, and simmer about 5 min or until softened.
  4. Rinse the mussels with cold water and remove any beards.
  5. Place them in a separate bowl.
  6. Add to the pot the Patak’s® Mild Curry Spice Paste, stir and simmer 2 min to release the paste’s flavors.
  7. Add the sherry and shrimp, and simmer until the shrimp is cooked for about 2 min.
  8. Stir in the tomatoes and bring to a simmer.
  9. Gently pour in the cream while stirring.
  10. Add the mussels and simmer until the shells open (discard any mussels that do not open).
  11. Serve with baguette.


For more broth, add 1 cup of fish or chicken stock.