Mixed seafood with Root Vegetables

Tonight seemed like a good night to feel the warmth and coziness of the kitchen. Rainy and damp outside--lovely aromas from inside.
I looked to the freezer for inspiration--I came up with a pound of mussels which I popped into a saute pan along with about a dozen frozen raw shrimp in shells, and 1/2 lb. of scallops. Then to the fridge for root vegetables--carrots, leeks, and turnips--roughly diced.  To this a bit of Herbes de Provence and a splash of Vermouth. Everything simmers in the pan; while the mussels and other seafoods are cooking, they are creating a lovely broth for the vegetables. Once the vegetables are slightly soft, everything is ready to enjoy!