- 1 oz. Villa Frizzoni® Extra Virgin Olive Oil
- 1/2 oz. Cobblestreet MKT.™ Garlic, chopped in oil
- 4 oz. Pierport® Black Tiger Shrimp – Raw, Peeled & Deveined, Tail On
- 4 oz. Pierport® Mussels – in shell, cooked, vacuum pack, frozen
- 6 oz. Cobblestreet MKT.™ Minestrone Soup concentrate, thawed per instruction
- 1 1/4 oz. Brickfire Bakery® Garlic Toast
- Heat sauté pan over medium to high heat.
- Add garlic in olive oil and cook until slightly browned.
- Add shrimp and continue to sauté for 2-3 minutes. Add mussels and soup, then bring to temperature.
- Place in soup tureen and garnish. Serve with Garlic Bread.
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