Place onions, garlic curry and turmeric in large pot with small amount of olive oil.
Let seasoning sweat for a minute then add in ½ cup coconut milk.
Bring to boil; boil 1 minute.
Stir in remaining and 1 cup fish stock add shrimp conch, and scallops.
Top with mussels.
Return to boil.
Reduce heat to low.
Cover and simmer until mussels open and seafood is cooked, about 3 minutes.
Discard unopened mussels if any.
Add lime juice, if desired.
Season with salt and pepper and serve over Caribbean Rice and Peas.