In a large pan, with the oil on medium heat. Add the green pepper, onion, and celery and sauté until the onion and celery are tender.
Add the garlic and fry an additional minute or two. Add the tomatoes, cumin, wine, salt and pepper. Bring to a boil, reduce heat and simmer, uncovered for about 15 minutes.
Keep the oil and sauté the seafood in small batches (don’t crowd the pan!) until the shrimp are bright and lobster tail chunks are bright pink, the scallops firm and white. Keep the seafood warm until you are done sautéing all of it.
If you are using mussels, steam them in a pan of water, stock, or wine (using as little liquid as possible) until they open.
Add the seafood to the pan of vegetables and sauce. Stir gently, adjust seasonings as necessary.
Simmer for two or three minutes only to meld the flavors. Remove from the heat, sprinkle with fresh cilantro, and serve over rice.