Recently, you posted a pasta scampi dish that looked really good. I remember I have saved a post for a pasta in olive oil with mussels. I just tossed in the spaghetti in the mussels that I sauteed in garlic, removed the ones that didn’t open, and used their natural juices as the sauce for the pasta.
A variation of your scampi dish is to combine shrimp, scallops and tinapa (smoked herring) that you cook either in a lemon butter sauce or in olive oil. Some chili flakes (or whole dried chilis if you prefer) rounds it all up in terms of flavor, and the taste is fantastic.