3 tbsp Butter
1 cup Fresh bread crumbs
3 tbsp Chopped fresh basil
1 cup Chopped fresh basil
4 tsp Chopped fresh thyme
1 lb Mussels, scrub/debeard
1 cup Water
3 tbsp Olive oil
1 Zucchini, halved & sliced
1 Summer squash, halved & sliced
1 Red bell pepper, into matchsticks
4 Garlic cloves, minced
8 oz Large shrimp, peeled, deveined
8 oz Sea scallops
1 lb Fettuccine
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Melt 1 tablespoon 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 non-stick 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 cooked 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.
Betsy's notes: Made on 3/13/98; added some cayenne pepper with the salt and pepper. Served with Parmesan cheese sprinkled on top with the breadcrumbs.
Per serving: 831 Calories; 25g Fat (27% calories from fat); 51g Protein; 98g Carbohydrate; 160mg Cholesterol; 625mg Sodium
Recipe by: Bon Appetit, 11/95
Posted to TNT Recipes Digest by Betsy Burtis <ebburtis@ix.netcom.com> on Mar 14, 98
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