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Mussels and Shallot-Wine Sauce

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 500°.

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

  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.

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