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Mussels And Shallot-Wine Sauce Recipe
|Mussels||48 Small, scrubbed and debearded (About 1.25 Pounds)|
|Rock salt||4 Cup (64 tbs)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1⁄2 Cup (8 tbs)|
|Minced shallots||1 Tablespoon|
|Cracked pepper||1⁄4 Teaspoon|
Calories 224 Calories from Fat 44
% Daily Value*
Total Fat 5 g7.5%
Saturated Fat 0.92 g4.6%
Trans Fat 0 g
Cholesterol 58.8 mg19.6%
Sodium 802.8 mg33.5%
Total Carbohydrates 15 g4.9%
Dietary Fiber 0.36 g1.4%
Sugars 0 g
Protein 25 g50.9%
Vitamin A 7.6% Vitamin C 28.9%
Calcium 5.9% Iron 48.3%
*Based on a 2000 Calorie diet
Place mussels in a large bowl; cover with cold water.
Sprinkle with cornmeal; let stand 30 minutes.
Drain; rinse mussels.
Place rock salt in the bottom of a shallow roasting pan.
Arrange mussels in a single layer on rock salt.
Bake at 500Â° for 5 minutes or until shells open.
Remove mussels from pan; set aside, and keep warm.
Discard rock salt and any un opened shells.
Combine wine, vinegar, shallots, and pepper in a small saucepan.
Place over medium heat, and cook 5 minutes or until thoroughly heated.
Serve with mussels