Mussels and Shallot-Wine Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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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