SHRIMP AND MUSSELS in Wine Sauce with Garlic Crostini Serves: 4 main-dish or 8 appetizers Preparation Time: 10 Minute(s) Cook Time: 20 Minutes(s) INGREDIENTS 1 loaf French bread (about 12-in. long), cut into 1/2-inch slices 3/4 cup I Can't Believe It's Not Butter!® Mediterranean Blend 2 cloves garlic 1 medium shallot or onion, chopped 1 tsp. chopped fresh thyme leaves 1/2 cup dry white wine or chicken broth 2-1/2 lbs. mussels, well scrubbed 1 lbs. uncooked large shrimp, peeled and deveined 2 Tbsp.. finely chopped fresh parsley DIRECTIONS Preheat oven to 400°. Evenly brush both sides of bread slices with 1/4 cup melted I Can't Believe It's Not Butter!® Mediterranean Blend. On baking sheet, arrange bread slices. 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.. In 12-inch skillet, melt 2 tablespoons Mediterranean Blend 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 6 tablespoons Mediterranean Blend and parsley. Serve with Garlic Crostini and, if desired, over hot cooked pasta. __._,_.___
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