Shrimp with Mussels in Pasta with White Sauce

Directions

Let's start with the shrimp. Remove the shells from the shrimp, leaving the head intact. Remove the intestinal tract from the back and wash them carefully.
Boil the pasta of your choice and remove it from heat a little before it is fully cooked according to the package instructions.
In a large pan, heat olive oil and saute the onion and bell pepper. Then add the shrimp and mussels and saute them for 2-3 minutes, just enough to change their color. Add the mussels.
Deglaze the pan with ouzo and let the alcohol evaporate. Then pour in the heavy cream and coconut milk. Add the cooked pasta and let it simmer for 2-3 minutes until the sauce becomes homogeneous and thickened.
Just before removing from heat, add the parsley and freshly ground pepper.
•    Do not boil the shrimp for too long as they will become dry and rubbery.
•    Add the mussels last as they require very little cooking time. They should tighten immediately.
•    Boil the pasta for slightly less time than indicated on the package, so that it absorbs all the delicious flavors when added to the sauce.
•    You can replace ouzo with vodka if desired and parsley with dill or fennel.
•    Shrimp should be stored in the refrigerator on a colander with a damp towel to prevent them from turning black. They are delicate, so it is best to consume them on the same day. If you want to freeze them, double-bag them to prevent freezer burn. If you want to defrost them, do so slowly in the refrigerator without immersing them in water.
•    If you're fasting, you can omit the heavy cream and "thicken" the sauce with vegetable butter.