Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add breadcrumbs; saute 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 saute until crisp-tender, about 5 minutes. Transfer to bowl. Melt 2 tablespoons butter with 2 tablespoons oil in same skillet. Add garlic: saute 30 seconds. Add shrimp, scallops and 1/2 cup basil and saute 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

Mar 14, 98