Serves: 4



  1. Thaw scallops and shrimp if frozen then rinse and pat dry.
  2. Scrub mussels.
  3. In a large bowl, combine 2 cups water and 3 tablespoons salt then add mussels and let soak for 15 minutes.
  4. Drain, rinse and repeat twice.
  5. Heat oil in a large saucepan then sauté garlic and onion until tender.
  6. Stir in cumin, cinnamon, ground red pepper and cook for 1 minute, stirring constantly.
  7. Add broth, tomatoes, saffron and bring to boiling.
  8. Add scallops, shrimp and mussels.
  9. Return to boiling then reduce heat and simmer, covered for 5 minutes or until mussel shells open.
  10. Garnish with cilantro and serve.


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