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8 oz. fresh or frozen, peeled, deveined shrimp with tails
8 oz. fresh or frozen scallops
8 oz. (8 to 12) fresh mussels in shells
1 cup finely chopped onion
4 cloves garlic, minced
1 Tbsp. olive oil
1 tsp. ground cumin
1/2 tsp. ground cinnamon
1/4 tsp. ground red pepper
1 cup fish or vegetable stock
1 cup finely chopped tomatoes
1/8 tsp. ground saffron
Hot cooked couscous

Thaw frozen seafood. Halve large scallops. Scrub mussels; remove breads. Combine 2 cups water and 3 tablespoons salt; soak mussels 15 minutes. Drain; rinse. Repeat twice.
Cook onion and garlic in hot oil till tender. Add cumin, cinnamon, and red pepper; cook and stir 1 minute. Stir in broth, tomatoes, saffron, and 1/4 teaspoon salt. Bring to boiling; add seafood. Return to boiling; reduce heat. Simmer, covered, 5 minutes or till shells open. Serve with couscous. If desired, top with parsley.

Serves 4
Keywords: Middle Eastern, soups   Category: Soups/Stews    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: February 01, 2009 by deebeeeff
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