Blanch the bacon in boiling water for 2 minutes. Steam the mussels until they’re just open, and remove from the shells when cool enough to handle.
Remove the oysters from their shells. Cut each rasher of bacon into 3 or 4 pieces, and thread on 4 skewers with alternating mussels, oysters and scallops.
Roll the filled skewers in melted butter and breadcrumbs, and grill or deep-fry for 5 to 8 minutes, turning from time to time.
Serve the skewers alone, or on a bed of salad with a lemony vinaigrette.
© 2000 Frances Bissell. All rights reserved.