Mussels and Shallot-Wine Sauce

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4 servings (serving size: 12 mussels and 1/4 cup wine sauce)


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48 small mussels (about 1 1/4 pounds), scrubbed and debearded
1 tablespoon cornmeal
4 cups rock salt
1/2 cup dry red wine
1/2 cup red wine vinegar
1 tablespoon minced shallots
1/4 teaspoon cracked pepper


Preheat oven to 500°.

Place mussels in a large bowl; cover with cold water. Sprinkle with cornmeal; let stand 30 minutes. Drain; rinse mussels.

Place rock salt in bottom of a shallow roasting pan. Arrange mussels in a single layer on rock salt. Bake at 500° for 5 minutes or until shells open. Remove mussels from pan; set aside, and keep warm. Discard rock salt and any unopened shells.

Combine wine, vinegar, shallots, and pepper in a small saucepan. Cook over medium heat 5 minutes or until thoroughly heated. Serve with mussels.

Created date

May 2004

Nutritional Information

Calories 108
Caloriesfromfat 22 %
Fat 2.6 g
Satfat 0.5 g
Monofat 0.6 g
Polyfat 0.7 g
Protein 14 g
Carbohydrate 6.2 g
Fiber 0.1 g
Cholesterol 33 mg
Iron 4.1 mg
Sodium 217 mg
Calcium 23 mg