New Brunswick Mussels & Shrimp

• 12 lb butter
• 14 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)

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

butter, extra virgin olive oil, garlic, parsley flakes, cilantro, ground black pepper, tomatoes, sweet onions, shrimp, mussels

Taken from www.food.com/recipe/new-brunswick-mussels-shrimp-413117 (may not work)