|Cornmeal||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Chablis/Dry white wine||1 Cup (16 tbs)|
|Thinly sliced onion||1 Cup (16 tbs)|
|Champagne vinegar||1⁄3 Cup (5.33 tbs)|
|Dijon mustard||2 Tablespoon|
|Olive oil||2 Tablespoon|
|Lemon juice||1 Teaspoon|
|Minced green onions||1 Tablespoon|
|Minced parsley||1 Tablespoon|
|Cilantro||1 Tablespoon, minced|
|Minced basil||1 Tablespoon|
|Ground white pepper||1⁄8 Teaspoon|
|Rock salt||To Taste|
Remove beards on mussels; scrub shells with a brush.
Discard open or cracked mussels, or heavy ones (they're filled with sand).
Place mussels in a large bowl; cover with cold water.
Sprinkle with cornmeal; let stand 30 minutes.
Drain and rinse mussels.
Combine water, wine, onion, and bay leaves in a large Dutch oven.
Add mussels; cover and simmer 5 minutes or until shells open, shaking pot several rimes.
Transfer mussels to a bowl using a slotted spoon reserve liquid in pan.
Let mussels cool.
Discard halves of shells to which mussels are not attached.
Remove mussels from shells, and place in a bowl; reserve shells.
Strain reserved cooking liquid through several layers of cheesecloth, reserving 1/3 cup.
Combine 1/3 cup cooking liquid, vinegar, and next 9 ingredients in container of an electric blender.
Top with cover, and process 00 seconds or until emulsified; pour over mussels.
Cover and marinate in refrigerator at least 8 hours.
Drain mussels, reserving 1/2 cup marinade.
Sprinkle rock salt on a serving platter.
Arrange reserved shells on rock salt.
Place one mussel in each shell.
Top each with 1/2 teaspoon reserved marinade.
Garnish with 3 cilantro sprigs,