1/2 Large Shallot, diced
2 Large Garlic Cloves, minced
2 tsp White Pepper
1 cup White Wine
2 tsp Lemon Zest
1 cup Tomatoes, diced
2 Tbsp Unsalted Butter
1 Tbsp Parsley
Bring 4 quarts of water to a boil. Season with 1 pasta rock according to package directions. Add pasta and cook to package directions. Drain and cover until ready to use.
In a large sauté pan over medium high heat add olive oil. Once hot sauté shallot until translucent, about 3 minutes. Then add garlic and cook until fragrant, about 1 minute.
Season shrimp and scallops with 1 tsp salt and pepper. Add shrimps and scallops to the pan. Sear each side, about 1 minute per side.
To pan add wine, lemon zest, tomatoes, olive tapenade, 1 tsp garlic salt, and mussels.
Cover pan and let cook until sauce is reduced and thick enough to coat the back of a spoon and mussels are opened. If needed, remove seafood from the pan and let sauce finish reducing.
Finish the sauce with butter. Add pasta to sauce and stir. If seafood was removed from the pot add back now. Cook another minute or two until pasta is warmed through.
Top with parsley and serve immediately.
If you don't have pasta rocks on hand it is still important to season your pasta water! Salting the water is the only time the pasta itself is going to be seasoned so make sure your water is salty like the sea. We recommend adding 1 Tbsp of salt for every 4 quarts of water.
When cooking with mussels make sure to buy them from your seafood counter- preferably the day of cooking. Mussels are live when you buy them from the counter on ice. They should look wet and shiny and the shells should be tightly closed. If the shells are not closed tap them lightly- if they do not close discard them. If the shells are broken or chipped discard these mussels as well. Scrub the shells and soak in cold water for 10-15 minutes before cooking to help get rid of any debris or sand that may be on the mussels.