Seafood Vermouth

Crabs, prawns, mussels and clams in a creamy sauce flavored with vermouth, garlic, onion, soy sauce, and lemon.

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Ingredients:

• 2 cooked crabs, cleaned and cracked
• 1 lb prawns, shells removed and deveined
• 1 lb each mussels and clams, scrubbed
• 1 cup butter (two sticks)
• 4 Tbsp cornstarch
• 2 cups dry vermouth
• 4 cups chicken stock, canned or homemade
• 4 Tbsp fresh chopped parsley
• 4 Tbsp minced garlic
• 1/2 cup minced onion
• 2 Tbsp soy sauce
• 2 Tbsp lemon juice
• 2 tsp sugar
• 1/2 tsp red chili flakes

Method

In a large pot melt butter, add onion and saute over medium heat until the onion is translucent, about 5 minutes. Blend in the cornstarch to melted butter and onion. Gradually add vermouth and chicken stock. Once vermouth and chicken stock are blended, add garlic, soy sauce, and sugar. Continue to cook on medium heat until the broth slightly thickens, about 5-10 minutes. Once the broth has thickened add seafood. Cook until prawns have turned pink and mussels and clams have opened, about 7 or 8 minutes. Add lemon juice and parsley and stir to evenly distribute the parsley.

Notes: Serve with plenty of crusty sourdough bread to mop up the broth. I make this recipe every Christmas. I serve it with a crisp white wine and a mixed green salad. Everyone in my family loves it.

Number of servings: 6

Submitted By: kramikins
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