Fiery Seafood Poach

• 1 cup tomatoes, chopped  
• 8 ounce fresh mussels in shells, beards discarded  
• 1 cup fish or vegetable broth  
• ½ teaspoon ground cinnamon  
• 4 cloves garlic, chopped  
• ¼ teaspoon ground red pepper  
• 1 teaspoon ground cumin  

Preparation:

1. If shrimps and scallops are frozen, thaw first then rinse and pat dry.  
2. Scrub mussels. Mix together 3 tbsp salt and 2 cups of water then mix in scrubbed mussels and let soak for 10 minutes. Drain out excess water then rinse. Repeat this stem twice.  
3. In a large saucepan, heat in oil then sauté onions and garlic until tender and lightly browned.  
4. Mix in cinnamon, cumin and ground red pepper into the mixture and cook for about a minute with constant stirring.  
5. Add in tomatoes, broth and saffron. Cook until it boils.  
6. Mix in mussels, shrimp and scallops. Bring back to boiling then lessen heat and simmer. Cover bowl for about 5 minutes or until the shells of the mussels open.  
7. Transfer into a serving dish. Garnish with cilantro. Serve while hot.  

This is a recipe that is surely to bring delight to every party guest.

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