Ingredients

8 ounces fresh or frozen peeled, deveined shrimp with tails

8 ounces fresh or frozen scallops

8 ounces (8 to 12) fresh mussels in shells

1 cup finely chopped onion

4 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground red pepper

1 cup fish or vegetable broth

1 cup finely chopped tomatoes

1/8 teaspoon ground saffron

Hot cooked couscous

6 cups water

9 tablespoons salt

Preparation

  1. Thaw frozen seafood. Halve large scallops. Scrub mussels; remove beards. Combine 2 cups of the water and 3 tablespoons of the salt; soak mussels 15 minutes. Drain and rinse. Repeat twice.

  2. Cook onion and garlic in hot oil until tender. Add cumin, cinnamon, and ground 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 until shells open. Serve with couscous. If desired, top with parsley. Makes 4 servings.

(Better Homes & Gardens)