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Shrimp & Mussels In Wine Sauce With Garlic Crostini

Shrimp & Mussels In Wine Sauce With Garlic Crostini 
Recipe provided by: I Can't Believe It's Not Butter! 

Ingredients


1loaf  French bread (about 12-in. long), cut into 1/2-inch slices 
6tbsp.  I Can't Believe It's Not Butter!® Mediterranean Blend spread, divided 
2cloves  garlic, divided 
1medium  shallot or onion, chopped 
1tsp.  chopped fresh thyme leaves 
1/2cup  dry white wine or chicken broth 
2-1/2lb.  mussels, well scrubbed 
1lb.  uncooked large shrimp, peeled and deveined 
2tbsp.  finely chopped fresh parsley 
 

Directions

  1. Preheat oven to 400°. Evenly brush both sides of bread slices with 3 tablespoons melted I Can't Believe It's Not Butter!® Mediterranean Blend spread. On baking sheet arrange bread slices. Bake 5 minutes or until lightly toasted. Cut 1 clove garlic in half and rub on bread; set aside.
  2. Meanwhile, finely chop remaining clove garlic. In deep 12-inch skillet melt 1 tablespoon Mediterranean blend over medium heat and cook shallot, stirring occasionally, 4 minutes or until tender. Stir in chopped garlic and thyme and cook, stirring occasionally, 1 minute. Add wine. Bring to a boil over high heat. Add mussels and shrimp and return to a boil. Reduce heat to low and simmer covered 3 minutes or until shrimp turn pink and mussel shells open. Discard any unopened shells. Stir in remaining 2 tablespoons Mediterranean blend and parsley. Serve with garlic crostini and, if desired, over hot cooked pasta.

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