Garlic Butter Mussels & White Bean Crostini
- ½ 14 oz. French baguette (sliced ½" thick crosswise)
- 2 Tbsp Olive oil
- 2 16 oz. bags Wholey® All Natural Mussels
- 1 15.5 oz. can Navy beans (drained and rinsed)
- ½ cup Parmesan cheese (grated)
- ¼ cup Fresh lemon juice
- 6 cloves Garlic (minced)
- 4 Tbsp Unsalted butter
- 3 Tbsp Fresh parsley (finely chopped, plus additional for optional garnish)
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Preheat oven to 400°. Place baguette slices in single layer on rimmed baking pan; brush both sides with oil and bake 7 minutes or until toasted.
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Prepare mussels as label directs; cool. Remove mussels from shells and place in a bowl; discard shells.
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In food processor with knife blade attached, purée beans, cheese and lemon juice until smooth. Makes about 1¼ cups.
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In medium saucepan, cook garlic and butter over medium-low heat 4 minutes or until fragrant, stirring occasionally. Stir in parsley and mussels; cook 1 minute or until heated through.
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Spread toasted baguette slices with bean mixture; top with mussel mixture and garnish with parsley, if desired. Makes about 16 crostini.
