“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.”
READY IN:
1hr
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

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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