Ingredients:

• 8 oz. fresh or frozen scallops
  
• 8 oz. fresh or frozen shrimp, peeled and deveined with tails intact
  
• 8 oz. fresh mussels in shells, beards removed
  
• 1 tablespoon vegetable oil
  
• 4 cloves garlic, chopped
  
• 1 cup onion, chopped
  
• 1 teaspoon ground cumin
  
• 1/2 teaspoon ground cinnamon
  
• 1/4 teaspoon ground red pepper
  
• 1 cup fish or vegetable broth
  
• 1 cup tomatoes, chopped
  
• 1/8 teaspoon ground saffron
  
• 1/4 cup cilantro, chopped

Directions:

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