Shellfish Bruschetta

1. 1

   Preheat the oven to 375.

2. 2

   Lightly brush the bread on both sides with olive oil and toast for about 10 minutes, or until golden.

3. 3

   Rub each slice generously with the halved garlic clove.

4. 4

   In a large heavy saucepan, combine the wine, shallot, minced garlic and bay leaves and bring to a boil over high heat.

5. 5

   Add the clams and mussels, cover and cook, shaking the pan often, until the shellfish open, about 5 minutes.

6. 6

   Remove from the heat and stir in the parsley.

7. 7

   Put the toasts in bowls and top with the clams and mussels; discard the bay leaves.

8. 8

   Spoon the broth over the toasts.

9. 9

   Drizzle with a little olive oil and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.