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. ---------------------------------------------------------------------------
Nutrition
Ingredients
