New Brunswick Mussels & Shrimp |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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. Ingredients:
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:
1. 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.
2. 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.
3. Increase heat to medium-high, and bring mixture to low boil.
4. Once at low boil, add Mussels, Shrimp, and 2 cups Vermouth. Cover. Let steam.
5. 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.
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