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Fragrant and nutty, cumin flavors this Moroccan-inspired stew that features the seafood trio of shrimp, scallops and mussels.
1 tablespoon olive oil
1 medium onion, finely chopped
2 teaspoons minced garlic
1 teaspoon McCormick Gourmet™ Cumin, Ground
1/2 teaspoon McCormick Gourmet™ Cinnamon, Ground Saigon
1/4 teaspoon McCormick Gourmet™ Cayenne Pepper
1 can (14 1/2 ounces) diced tomatoes, drained
1 cup Kitchen Basics® Original Seafood Stock
1/4 teaspoon salt
1/8 teaspoon McCormick Gourmet™ Saffron, Spanish , crushed
8 ounces scallops
8 ounces medium shrimp, peeled and deveined
8 ounces mussels, rinsed
Heat oil in large saucepan on medium heat. Add onion and garlic; cook and stir 5 minutes or until tender. Add cumin, cinnamon and cayenne pepper; cook and stir 1 minute.
Stir in tomatoes, stock, salt and saffron. Bring to boil. Add shrimp, scallops and mussels. Return to boil. Reduce heat to low; cover and simmer 5 minutes or until mussel shells open; (Discard any that do not open.) Serve with cooked couscous, if desired.
(Amount per serving)
I just doubled the recipe for 3 people and my son and husband basically finish the entire pot. So very good. I however like dice so I added extra pepper, cumin and saffron. Yummy
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