18 mussels (about 1/2 pound)

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1/4 cup dry white wine or water

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1 onion chopped

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1 Tbsp. unsalted butter

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1 1/2 Tbsp. ground cumin

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2 cloves garlic chopped

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1 purple or red-skinned potatoes, peeled, cut in 1/4-inch dice

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1 1/2 cups water

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1 3/4 cups milk

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1/4 cup heavy cream or additional milk

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2 cups corn kernels, fresh or frozen

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2 tomatoes peeled, seeded, and diced

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2 Fresh California Avocados, about 8 ounces each, cut in 1/4-inch dice

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1 lb. scallops, cleaned, sliced in 1/4-inch medallions

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3 Tbsp. chopped, fresh cilantro

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.