Shrimp & Mussels In Wine Sauce With Garlic Crostini

Makes: 6 main-dish or 10 appetizers

Preparation Time: 10 Minute(s)

Cook Time: 20 Minute(s)

Save Recipe

Print Recipe

Send Recipe To A Friend

Recipe Rating

Average Rating
Based on 118 reviews
Your Rating

(Click stars to rate)

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, divided
- 
1 medium shallot or onion, chopped
- 
1 tsp. chopped fresh thyme leaves or 1/4 tsp. dried thyme leaves, crushed
- 
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. finely chopped fresh parsley
Instructions
  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.

Nutrition Information Per Main-Dish Serving

Calories 510, Calories From Fat 130, Saturated Fat 3.5g, Trans Fat 0g, Total Fat 15g, Cholesterol 170mg, Sodium 1120mg, Total Carbohydrates 42g, Sugars 2g, Dietary Fiber 2g, Protein 45g, Vitamin A 20%, Vitamin C 35%, Calcium 10%, Iron 60%

For more recipes like this, try:

By meal type
Main Dishes