Nutrition information is calculated using an ingredient database and should be considered an estimate
Preheat oven to 400°.
Evenly brush both sides of bread slices with 3 tablespoons melted I Can't Believe It's Not Butter® 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.
Meanwhile, finely chop remaining clove garlic. Melt 1 tablespoon Spread 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 Spread and parsley. Serve with Garlic Crostini.
To best prepare mussels and prawns in white wine sauce, clean and debeard your mussels. Otherwise, it might mostly taste like the ocean—unless that’s what you’re into—and who are we to judge your preference in shrimp and mussels?