Seafood stew

I wanted to do something a little different for dinner. I hadn't cooked shellfish before, and mussels were on sale, so I decided to do a seafood stew. You can use a different combination of seafood or add fish to this recipe. I served it with homemade bread that had just come out of the oven.

Seafood stew
Serves 2
1/2 lb mussels, scrubbed and debearded
1/2 lb squid, bodies cut into rings
6-8 large shrimp, peeled and deveined
1/4 lb scallops (I used small bay scallops)
1 medium shallot, minced
2 teaspoons olive oil
1/2 cup white wine
1/2 cup tomato sauce
2 tablespoons parsley, chopped
1/2 of a lemon
pinch of red pepper flakes
salt and pepper to taste

Heat olive oil in a skillet over medium heat, add shallot and red pepper flakes and saute for 2-3 minutes. Add the wine and tomato sauce to the skillet. Add the mussels, cover and cook for 3 minutes. Add the rest of the seafood, season with salt and peper and cover and cook for about 5 minutes, or until shrimp is opaque. Stir in parsley and squeeze the lemon over the seafood. If needed, season to taste with more salt and pepper.