Cioppino Style Seafood Stew

• 1 1/2 tablespoons olive oil
• 1/2 cup onion, chopped
• 1 1/2 teaspoons garlic, minced (or more if desired)
• 1/4 teaspoon red pepper flakes
• 1 1/4 lbs mussels, scrubbed and debearded
• 1/2 cup clam juice
• 1/4 cup parsley, chopped
• 14 1/2 ounces tomatoes, diced and undrained (or use fresh, (peeled and diced)
• 8 ounces sea scallops
• 8 ounces prawns, peeled and deveined
• 2 -3 tablespoons white wine (optional)
• 1 pinch sugar

1. Heat olive oil in a Dutch oven over medium-high heat. Add onion, garlic, and red pepper to the pan; saute for 2 minutes.
2. Add mussels, clam juice, parsley, and diced tomatoes. Bring to a boil. Cover, reduce heat, and simmer for 7 minutes.
3. Add the scallops and the prawns and simmer for another 3 minutes or until scallops and prawns are cooked and the mussels are opened. Discard any unopened shells.

olive oil, onion, garlic, red pepper, mussels, clam juice, parsley, tomatoes, scallops, prawns, white wine, sugar

Taken from www.food.com/recipe/cioppino-style-seafood-stew-367797 (may not work)