- 3 1/2 tablespoons butter
- 1 1/2 cups fresh white breadcrumbs
- 3 tablespoons plus 1 cup chopped fresh basil
- 4 teaspoons chopped fresh thyme
- 1 pound mussels, scrubbed, debearded
- 1 cup water
- 3 tablespoons extra-virgin olive oil
- 1 zucchini, halved lengthwise, slice crosswise
- 1 yellow summer squash, halved lengthwise, sliced crosswise
- 1 red bell pepper, cut into matchstick-size strips
- 4 garlic cloves, minced
- 8 ounces uncooked large shrimp, peeled, deveined
- 8 ounces sea scallops
- 1 pound fettuccine
- Melt 1 1/2 tablespoons butter in large nonstick skillet over medium-high heat. Add breadcrumbs; sauté until golden, about 5 minutes. Mix in 3 tablespoons basil and thyme. Remove from heat.
- Combine mussels and 1 cup water in large pot. Cover; boil until mussels open, about 7 minutes (discard any mussels that do not open). Using tongs, transfer mussels to bowl. Tent with foil. Strain cooking liquid into small bowl.
- Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add vegetables and sauté until crisp-tender, about 5 minutes. Transfer to bowl. Melt 2 tablespoons butter with 2 tablespoons oil in same skillet. Add garlic; sauté 30 seconds. Add shrimp, scallops and 1/2 cup basil and sauté 3 minutes. Add mussel cooking liquid; simmer until shellfish are cook through, about 3 minutes. Add vegetables; stir to heat through.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain.
- Pour vegetables and shellfish over pasta; toss to coat. Season with salt and pepper. Sprinkle with 1/2 cup basil. Top with mussels and breadcrumbs.