Mussels and Shallot-Wine Sauce

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

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Nutritional Information

Amount per serving
  • Calories: 108
  • Calories from fat: 22%
  • Fat: 2.6g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.7g
  • Protein: 14g
  • Carbohydrate: 6.2g
  • Fiber: 0.1g
  • Cholesterol: 33mg
  • Iron: 4.1mg
  • Sodium: 217mg
  • Calcium: 23mg


  • 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


  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.
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