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Categories:Viewed: 15 - Published at: 2 months ago
Ingredients
- 1 loaf french bread about 12-in. long, cut into 1/2-inch slices
- 6 tablespoons i can't believ it' not butter! made with olive oil spread
- 2 cloves garlic divided
- 1 shallots
- 1 teaspoon fresh thyme leaves
- 1/2 cup dry white wine or chicken broth
- 2 1/2 pounds mussels, well scrubbed
- 1 pound uncook medium shrimp, peel and devein
- 2 tablespoons finely chopped fresh parsley
Method
- Preheat oven to 400°.
- Evenly brush both sides of bread slices with 3 tablespoons melted I Can't Believe It's Not Butter!(R) 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.
- 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.
