Mussels, shrimp and crabmeat simmered with tomatoes, garlic and white wine are served over pasta but could easily be served with a hearty loaf of peasant bread for sopping up the sauce. This dish is quick and easy to get on the table for a mid-week dinner.
This is a classic Louisiana dish. It is simple to make once you have all of your ingredients prepped. If you want to lighten it up a bit use half and half instead of the heavy cream and go light on the parmesan.