This is something I made when I had a surplus of good seafood in the fridge that needed to be used fast. (there arnt many quantities in this recipe-sorry)
First of all boil some noodles and then set them aside, in a large pot heat some oil and then fry half a chopped onion or a few shallots, on a low heat until soft then add some crushed garlic. when the pan is very hot chuck in the mussels and a little liquid (stock) cover the pan with a lid and cook the mussels for about 4 minutes, when done remove the mussels from the pan and discard any that failed to open. Add half a can of crushed tomatoes and as much of the juice as possible also add fish stock about 400ml and half a can of coconut milk(250ml). To this mixture I added 1 tbs of red Thai curry paste 1 tbs of white wine vinegar, 2 tbs fish sauce, juice of 1 lime, and 1/2 tbs of sugar. Mix the soup so all ingredients are combined then place some white fish fillets into the broth bring to the boil over medium-high heat. lift some of th efish out to check for done-ness, and when its nearly ready add the scallops and prawns (and calamari if using) to the pot. Cook for a further two minutes. Season, then garnish with some chopped corriander squeez a little more lime juice in if needed. Divide noodles among however many bowls, and top with broth and seafood.