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Yield: 4 servings

• 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

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.

Serving Size: 1/4 of recipe (297 g)
Servings Per Recipe: 4

Amount per serving
Calories 204
Calories from fat 54
Total Fat 6 g
Saturated Fat 1 g
Cholesterol 113 mg
Sodium 458 mg
Total Carbohydrates 10 g
Dietary Fiber 1 g
Sugars 0 g
Protein 27 g
Vitamin A 15%
Vitamin C 30%
Calcium 8%
Iron 20%

King County Washington Public Health



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