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