Mussels, Clams and Shrimp in Vermouth Broth

I have been craving this dish ever since we randomly put it together with my sister and brother-in-law over the July 4^th weekend. I thought ... why did we not take pictures? Now that we tried it again and the dish has been perfected you can check it out!

If you are a fan of a bunch of fresh seafood in a slightly spicy broth this is for you. I asked Tom what his favorite part was … thinking it would be one of the shellfish … and he said everything was incredible but the broth was the part that made it all come together!

Now for those who like white wine, definitely switch it out for the vermouth because it would work great too. It can either be an appetizer for a bunch of people to share or as a main dish with garlic bread and salad. Really easy and never disappoints!

Mussels, Clams and Shrimp in Vermouth Broth Recipe

Recipe and photos by FT – Food Tasty!

serves 2

10 mussels

10 clams

6 medium shrimp (peeled and deveined)

½ tomato finely chopped

½ onion finely chopped (I used red, but use whatever you have and like best)

3 cloves garlic minced

¾ cup dry vermouth (wine works as well)

2 - 4 tbls olive oil (depending on the pan size)

2 tsp red pepper flakes

salt and pepper to taste

optional (2 tbls of butter)

Squeeze of fresh lemon juice

Let’s start with cleaning all of the seafood and set it aside. (Just keep on ice if you aren’t going to get the rest of the prep done in a timely manner.) Pull mussel beards (small extra piece outside of shell) if necessary. And all shells need to close on clams and mussels or throw those away. Basically, if you tap them with your finger and they don't close ... toss them!

Heat grill to medium high and put tin foil over the grill grates to place the pan or just use cast iron. Add olive oil and red pepper flakes (I like the grill since it is summer and the time to be outside!). Make sure you use the saucepan lid because it really evens out the cooking time.

Everything is set so add onions for two to three minutes and then add garlic for another minute. Now it is time to add vermouth and bring to a strong simmer. Once at a simmer add clams and cook for 7 minutes (It takes longer then you think), then add mussels for another 3 minutes. Now it is time for the shrimp and tomatoes. (Add butter now too if you would like to make it a little richer!) Let them cook until shrimp is pink (don’t over cook!). Pour everything into one big bowl for serving and squeeze with a little fresh lemon juice.

Serve with garlic bread and salad for the perfect sides! The bread is great to have with a little of the vermouth broth!