Shrimp & Mussels in Wine Sauce with Garlic Crostini

This recipe sounds like a fake Southern figure of speech from Ted Lasso. “Well, butter me up and call me a Shrimp in Wine Sauce!”

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Prep time
10 min
Ready in time
30 min
Servings
Portions 6
Difficulty
Easy

Ingredients

1 loaf French bread (about 12-in. long), cut into 1/2-inch slices
6 tablespoons I Can’t Believe It’s Not Butter!® Original Spread, divided
2 cloves garlic
1 medium shallot or onion, chopped
1 teaspoon chopped fresh thyme
1/2 cup dry white wine or chicken broth
2 1/2 pounds mussels scrubbed
1 pound large shrimp, peeled and deveined
2 tablespoons chopped fresh parsley

Nutritional guidelines (per serving)

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Nutrition information is calculated using an ingredient database and should be considered an estimate

Instructions

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?

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Shrimp & Mussels in Wine Sauce with Garlic Crostini