Cook mussels and clams separately in white wine and a lemon half until they open. Save the cooking liquid, discard shells, and set mussels and clams aside.
In a large sauté pan, heat two tablespoons of oil or butter and add onion and shallot. Cook for 2-3 minutes and then add garlic, red peppers, and green curry paste.
Once onions are fully cooked and peppers are soft, add scallops and shrimp. Cook for 1 minute and add wine as well as the cooked mussels and clams. Season with salt and pepper to taste.
When seafood is fully cooked, strain seafood mixture saving the liquid. Reduce the strained liquid in the same pan and adjust seasoning. Set sauce aside.
In a medium bowl, combine seafood mixture, herbs, egg yolk, and bread crumbs. Season with salt and pepper to taste. Mixture should hold together when pressed, and should be slightly damp. If mixture is too wet, add more bread crumbs.