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New Brunswick Mussels & Shrimp



In large stew pot, melt butter and olive oil.
Add garlic, parsley, cilantro, and black pepper.
Once melted, add chopped onions.
Saute approximately 10 minutes over medium-low heat until onions are translucent.
Once onions are translucent, add stewed tomatoes.
If necessary, use hand-held slaw chopper to ensure that onions and tomatoes are finely chopped.
Add 1 cup dry Vermouth, and continue to saute 5 minutes.
Increase heat to medium-high, and bring mixture to low boil.
Once at low boil, add Mussels, Shrimp, and 2 cups Vermouth.
Let steam.
Monitor closely at low boil, stirring often, letting Mussels and Shrimp steam for 5-8 minutes.
Once Mussels are completely open, and Shrimp heated completely through, turn off and remove from heat.
Let sit covered for 5 minutes to rest and completely steam.