STREAMING NOW: The Layover
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“My nurse, Barbara, brought me some to taste. She had served it at a gathering at her home. Very tasty! When I checked and saw it wasn't posted I figured I'd let all of you have a chance to experience it yourselves.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Thaw frozen seafood.
  2. Halve large scallops.
  3. Scrub mussels; remove beards.
  4. Combine 2 cups of the water and 3 tablespoons of the salt; soak mussels 15 minutes.
  5. Drain and rinse.
  6. Repeat twice.
  7. Cook onion and garlic in hot oil till tender.
  8. Add cumin, cinnamon, and ground red pepper; cook and stir 1 minute.
  9. Stir in broth, tomatoes, saffron, and 1/4 teaspoon salt.
  10. Bring to boiling; add seafood.
  11. Return to boiling; reduce heat.
  12. Simmer, covered, 5 minutes or till shells open.
  13. Serve with couscous.
  14. If desired, top with parsley.
  15. *Provence Rose/California Fume Blanc, pairing for wine.*.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: