Cioppino-Style Seafood Stew

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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

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