Mussels And Shallot-Wine Sauce
|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|
Preheat oven to 500Â°.
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