Garlic Butter Mussels & White Bean Crostini


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)
  1. 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.

  2. Prepare mussels as label directs; cool. Remove mussels from shells and place in a bowl; discard shells.

  3. In food processor with knife blade attached, purée beans, cheese and lemon juice until smooth. Makes about 1¼ cups.

  4. 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.

  5. Spread toasted baguette slices with bean mixture; top with mussel mixture and garnish with parsley, if desired. Makes about 16 crostini.