Start by cleaning the mussels. Remove the beards by grabbing the beard firmly and pushing it towards the narrow part of the shell. If they are gritty and dirty looking, give them a scrub with a brush or a clean scourer. Place them in a colander and let running water wash away the sand as you give them a few tosses.

To cook your pasta, place a large pot of water on medium heat and bring to a gentle boil.  Season with salt.

Chop the shallot very finely and set aside. Chop the parsley set aside.

Place a saucepan, on high heat.  Add a little olive oil, shallots and minced garlic.  Stir until fragrant (20 seconds) then add the mussels, continue stirring and add white wine.  Cover with lid and cook until mussels are opened up. Holding the lid, give the pot a quick shake every 30 seconds or so.  It should take approx. 2-3 minutes all up. Remove the mussels, set them aside and stain the liquid.

For the tomatoes, I simply place them over a flame and blister the skins.  Then leave to cool a couple minutes and skins should easily peel off.  Cut in half, remove the seeds then finely dice.

To the same frying pan containing the mussel liquid, bring to a simmer on medium high heat. Add the cream, freshly cracked pepper, and a touch of grated nutmeg. (You shouldn’t need salt, but taste and adjust before serving) Add the fish cubes and cook 30 seconds, then shrimp (cut into 3) cook 20 seconds.  Then add the scallops and mussels for another 20 seconds, the diced tomato and chopped parsley. Add drained cooked pasta directly to the pan. Mix and toss well for 20 seconds. Serve immediately.  Spoon that sauce over the top. Garnish with picked scattered parsley leaves.