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Mussels And Shallot-Wine Sauce

Magical.Palate's picture
Mussels And Shallot-Wine Sauce is best to serve with mussels. This Mussels And Shallot-Wine Sauce don’t require much ingredients too. Check out the recipe of Mussels And Shallot-Wine Sauce.
Ingredients
  Mussels 48 Small, scrubbed and debearded (About 1.25 Pounds)
  Cornmeal 1 Tablespoon
  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
Directions

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 the 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 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

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Servings: 
4

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