Recipe Detail Page

1. Preheat oven to 400 F (200 C).

2. Cut baguette into ¼-inch (0.5-cm) slices; lay in a single layer on a large baking sheet. Using about half of olive oil, lightly spray or brush each side. Bake 8 to 10 minutes or until lightly browned and crisp. Cool on a rack; keep at room temperature. (If making ahead, seal in plastic bag for up to 2 days or freeze; and reheat for a few minutes in a warm oven if crispness is lost during storage.)

3. Scrub clam and mussel shells with a brush under cold running water. Rinse shrimp; drain all seafood. In a large pot, place clams with wine. Cover tightly and bring to a boil over high heat. Boil 1 minute then add mussels. Cover tightly, cooking another minute; then add shrimp for a final minute of boiling. Take off heat. Using tongs, remove shellfish to a platter leaving broth behind. Cool shellfish. When able to handle, remove seafood from shells; discard shells. Chop but leave seafood in recognizable pieces. (Cover and refrigerate seafood immediately if making ahead.) Strain any liquid left on plate into broth.

4. Meanwhile, return broth to heat. Boil, uncovered, for 4 to 5 minutes or until reduced by half. Remove from heat; strain into a heat-proof cup. Zest lemon half and squeeze 2 tsp (10 mL) juice.

5. Heat remaining 2 tbsp (25 mL) oil in same pot or in a large saucepan over medium heat. Stir in garlic and chilies. After a few seconds, add reduced broth. Increase heat to medium-high to bring to a boil; add diced tomatoes. Gently boil, uncovered and stirring occasionally, for 5 to 8 minutes or until liquid is nearly gone and slightly thickened. (If making ahead, turn into small container, cover and refrigerate. Reheat before proceeding with recipe.) Stir in chopped seafood. When hot, stir in parsley and lemon juice. Remove from heat and turn into a heatproof serving bowl. Scatter zest overtop. Serve with a small spoon for guests to heap mixture onto crostini.

To double recipe:
Double ingredients. Bake crostini in batches. Cook seafood in 2 batches (according to step number 2) as seafood shells are bulky and fill up the pot. Proceed with tomato mixture (according to step number 3) using increased amounts all at once, and adding a few more minutes of gentle boil as needed until liquid is almost gone.