Recipe by ckensington
Having been to New Brunswick and PEI many, many years ago, I have been trying forever to replicate the Mussels and Shrimp that I enjoyed so much in Fredrickton, NB. We tried this recipe today, and honestly, this is the closest that I have ever come. If you can improve it, please let me know.
- 1⁄2 lb butter
- 1⁄4 cup extra virgin olive oil
- 3 tablespoons garlic, minced
- 1 tablespoon parsley flakes
- 2 tablespoons cilantro leaves
- 1 tablespoon ground black pepper
- 6 cups canned stewed tomatoes
- 3 cups dry vermouth
- 2 large sweet onions, medium chopped
- 2 lbs shrimp, thawed (immediately before use)
- 4 lbs mussels, thawed (immediately before use)
Directions See How It's Made
- In large stew pot, melt butter and olive oil. Add garlic, parsley, cilantro, and black pepper. Once melted, add chopped onions. Sauté 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 sauté 5 minutes.
- Increase heat to medium-high, and bring mixture to low boil.
- Once at low boil, add Mussels, Shrimp, and 2 cups Vermouth. Cover. 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.