Fiesta Seafood Casserole

2 Tbs. Olive oil

3 large garlic cloves, crushed or minced

1 medium yellow onion, chopped

1 medium green pepper, diced

2 14.5 oz cans diced tomatoes with garlic & onions

1 Tb. fresh thyme

16 ozs bottled clam juice (or dry white wine)

2 cups instant brown rice

1 ½ cups diced smoked turkey

12 uncooked shrimp,shelled tails on (about ¾ lbs)

½ lb sea scallops, each cut in half

1 10 oz package frozen peas

Salt & pepper to taste

12 mussels in shells

2 canned roasted red peppers, cut in 5 by 1 inch strips

In a skillet, heat olive oil. Add garlic, onions and pepper. Saute until soft.

Transfer to very large shallow casserole dish. Stir in tomatoes, thyme, rice, turkey, shrimp, scallops, peas, salt & pepper. Decorate top with mussels (push hinged side down into mixture slightly) and red pepper.

Bake uncovered in 375-degree oven, 30 minutes. Let sit 10 minutes, covered, before serving.

Serves: 6