Shrimp & Mussels in Wine Sauce with Garlic Crostini Recipe serves: 6
Prep Time 10 min
Cook Time 20 min

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 480
Calories from Fat 130
Total Fat 14 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 150 mg
Sodium 1350 mg
Total Carbs 42 g
Dietary Fiber 2 g
Sugars 2 g
Protein 40 g
Vitamin A 20 %
Vitamin C 30 %
Calcium 15 %
Iron 50 %

Shrimp & Mussels in Wine Sauce with Garlic Crostini

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!® made with Olive Oil Spread, divided
  • 2 cloves garlic
  • 1 medium shallot [or onion], chopped
  • 1 tsp. chopped fresh thyme
  • 1/2 cup dry white wine [or chicken broth]
  • 2 1/2 lbs. mussels, well scrubbed
  • 1 lb. uncooked large shrimp, peeled and deveined
  • 2 Tbsp. chopped fresh parsley leaves

Directions

  1. Preheat oven to 400°.
  2. Evenly brush both sides of bread slices with 3 tablespoons melted I Can't Believe It's Not Butter® made with Olive Oil Spread. Arrange bread slices on baking sheet. Bake 5 minutes or until lightly toasted. Cut 1 clove garlic in half and rub on bread; set aside.
  3. Meanwhile, finely chop remaining clove garlic. Melt 1 tablespoon Mediterranean Blend in deep 12-inch skillet 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.

Advanced Search