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

How to Make It

Step 1

Preheat oven to 500°.

Step 2

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

Step 3

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.

Step 4

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

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