Shellfish Bruschetta

• 4 large 1/2 -inch-thick slices of sourdough bread
• Fruity extra-virgin olive oil, for brushing and drizzling
• 1 large garlic clove, halved, plus 1 teaspoon minced garlic
• 3/4 cup dry white wine
• 1 large shallot, minced
• 3 bay leaves
• 1 1/2 pounds Manila clams or cockles, scrubbed
• 1 1/2 pounds small mussels, scrubbed and debearded
• 2 tablespoons chopped flat-leaf parsley

1. Preheat the oven to 375.
2. Lightly brush the bread on both sides with olive oil and toast for about 10 minutes, or until golden.
3. Rub each slice generously with the halved garlic clove.
4. In a large heavy saucepan, combine the wine, shallot, minced garlic and bay leaves and bring to a boil over high heat.
5. Add the clams and mussels, cover and cook, shaking the pan often, until the shellfish open, about 5 minutes.
6. Remove from the heat and stir in the parsley.
7. Put the toasts in bowls and top with the clams and mussels; discard the bay leaves.
8. Spoon the broth over the toasts.
9. Drizzle with a little olive oil and serve.

bread, olive oil, garlic, white wine, shallot, bay leaves, manila clams, mussels, flatleaf

Taken from www.foodandwine.com/recipes/shellfish-bruschetta (may not work)