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
How to Make It
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.
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