• 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

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.