Recipe by Cooking Light September 1996


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

108 calories; calories from fat 22%; fat 2.6g; saturated fat 0.5g; mono fat 0.6g; poly fat 0.7g; protein 14g; carbohydrates 6.2g; fiber 0.1g; cholesterol 33mg; iron 4.1mg; sodium 217mg; calcium 23mg.