Ingredients
-8oz fresh or frozen shrimp, peeled and deveined
-8oz fresh or frozen scallops
-8oz fresh mussels in shells (about 12)
-1 cup chopped onion
-4 cloves garlic, minced
-1 tbsp olive oil
-1 tsp ground cumin
-½ tsp ground cinnamon
-¼ tsp ground red pepper
-1 cup fish or vegetable broth
-1 cup finely chopped tomatoes
-⅛ tsp ground saffron
-¼ tsp salt
-Hot cooked couscous
Directions
1. Thaw shrimp and scallops, if frozen. Halve any large scallops. Scrub the mussels with a stiff brush under cold running water. Using your fingers, pull out the beards that are visible between the shells. In a large Dutch oven combine 4 cups water and 3 tbsp salt; add mussels and soak 15 minutes. Drain; rinse. Repeat soaking mussels two more times.
2. In a large saucepan cook onion and garlic in hot oil over medium heat until tender. Add cumin, cinnamon, and red pepper; cook and stir for 1 minute.
3. Carefully stir in broth, tomatoes, saffron, and salt. Bring to boiling; add scallops and mussels. Return to boiling; reduce heat. Simmer, covered, about 5 minutes or until mussel shells open. Add shrimp; cook, covered, 1 to 2 minutes more or until shrimp turn pink. Serve with couscous.
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Cooking Recipes
RandomBook One These books will have recipes from the books I have collected over the years. Now I am trying to write them all out into one big platform.
