Cioppino Style Seafood Stew - cooking recipe

Ingredients

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

Preparation

Heat olive oil in a Dutch oven over medium-high heat. Add onion, garlic, and red pepper to the pan; saute for 2 minutes.
Add mussels, clam juice, parsley, and diced tomatoes. Bring to a boil. Cover, reduce heat, and simmer for 7 minutes.
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.