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Recipe from Cooking Light Magazine

  • 1 1/2  tablespoons  olive oil
  • 1/2  cup  prechopped onion
  • 1 1/2  teaspoons  bottled minced garlic
  • 1/4  teaspoon  crushed red pepper
  • 1  pound  mussels, scrubbed and debearded
  • 8  ounces  sea scallops
  • 8  ounces  peeled and deveined medium shrimp
  • 1/2  cup  clam juice
  • 1/4  cup  chopped fresh flat-leaf parsley
  • 1  (14.5-ounce) can diced tomatoes, undrained

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    Heat olive oil in a Dutch oven over medium-high heat. Add onion, garlic, and red pepper to pan; sauté for 2 minutes. Add mussels, scallops, and shrimp to pan; sauté for 1 minute. Stir in 1/2 cup clam juice, parsley, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until mussels open, and discard any unopened shells.