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Total Time
30mins
Prep 15 mins
Cook 15 mins

My nurse, Barbara, brought me some to taste. She had served it at a gathering at her home. Very tasty! When I checked and saw it wasn't posted I figured I'd let all of you have a chance to experience it yourselves.

Ingredients Nutrition

Directions

  1. Thaw frozen seafood.
  2. Halve large scallops.
  3. Scrub mussels; remove beards.
  4. Combine 2 cups of the water and 3 tablespoons of the salt; soak mussels 15 minutes.
  5. Drain and rinse.
  6. Repeat twice.
  7. Cook onion and garlic in hot oil till tender.
  8. Add cumin, cinnamon, and ground red pepper; cook and stir 1 minute.
  9. Stir in broth, tomatoes, saffron, and 1/4 teaspoon salt.
  10. Bring to boiling; add seafood.
  11. Return to boiling; reduce heat.
  12. Simmer, covered, 5 minutes or till shells open.
  13. Serve with couscous.
  14. If desired, top with parsley.
  15. *Provence Rose/California Fume Blanc, pairing for wine.*.