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
Directions
Thaw frozen seafood.
Cut scallops in half if they are large.
Scrub mussels; remove breads.
Combine 2 cups water and 3 tablespoons salt.
Soak mussels 15 minutes.
Drain; rinse.
Repeat drain and rinse twice more.
Cook onion and garlic in hot oil till tender.
Add cumin, cinnamon, and red pepper; cook.
Stir 1 minute.
Stir in broth, tomatoes, saffron, and 1/4 teaspoon salt.
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