In a large dutch oven, heat the chicken broth and water. Bring to a boil, and simmer for 5 minutes, covered. Add the bay leaves and ginger, simmer for 5 minutes.
Add in the potatoes and simmer for about 5 minutes, until a fork can pierce easily. Add the carrots, leek, green onions, and simmer covered for 5 more minutes. Add the sliced mushroom, and simmer another 5 minutes.
Using slotted spoon, remove all the vegetables into a large bowl, set aside. With the heat on a low simmer, add the cleaned mussels to the pot, cover and cook for about 3-4 minutes, once the shells start to open, remove them to a large bowl. Once they’re cool enough to handle, remove the mussels from the shells, and discard any that did not open.
Add the salmon to the pot, simmer for about 6 minutes, covered. Add the mussels with any juices from the bowl, scallops and the rest of the vegetables including the snap peas. Cook on low for 10 minutes more. Serve and enjoy!