• Start by blistering the tomatoes. Heat 2 Tbsp. of garlic oil in a large skillet until nearly smoking. Add tomatoes, a little salt, and roll the pan around until all sides are slightly blistered. Remove from the pan and set aside.
• To the same pan, add 1 more tablespoon olive oil or garlic oil. Drop in the cod and shrimp and cook for about 2 minutes on each side until slightly browned. Remove from the pan and set aside. Next make the sauce.

To make the sauce:

• Melt 2 Tbsp. butter in the same skillet used to blister the tomatoes and brown the fish. Scrape up any bits of fish left in the pan. Add 3 Tbsp. of flour and stir vigorously until you have a creamy consistency. Add 1/2 tsp. salt and a dash of white pepper.
• Next add 1 cup half and half and continue stirring until completely smooth and combined.
• Add 1/2 cup white wine and stir again until smooth and creamy.
• Add the minced garlic, chopped scallions, and parsley. Cook for another 4 to 5 minutes.
• If the sauce is too thick and a splash more white wine to loosen.

Back to Assembling the dish:

• Cook the Udon noodles according to package instructions; about 2 minutes in the microwave. Cook the frozen mussels in garlic butter in the microwave about 5 minutes.
• Add the cod and shrimp into the sauce and cook on high heat for 4 to 5 minutes. Next add blistered tomatoes and the cooked Udon noodles. Stir to completely coat the noodles with the sauce and cook for another couple of minutes.
• Add the pre-cooked mussels and stir again until all ingredients are incorporated.
• Zest 1/2 lemon into the dish.
• Serve garnished with an additional 1/4 cup parsley.