Spicy Asian Seafood Soup

Number of Servings:

Ingredients:

2 teaspoons minced ginger

1 cup sliced scallions, 1/4 inch thick

1/8 to 1/4 teaspoon red chili flakes

Two 14.5 oz cans reduced sodium chicken broth

12 medium mussels, scrubbed

1/2 pound bay scallops, rinsed

1/2 pound medium shrimp, peeled & deveined

Instructions:

Combine ginger, scallions, chili flakes and broth in a large saucepot. Bring to a boil, then reduce heat and simmer for ten minutes over medium high flame. Stir seafood into pot and cover. Simmer over medium heat for 3 to 4 minutes, until mussels open, scallops are opaque and shrimp turns pink. Serve immediately.