Source: dLife

Mussels roasted on a bed of rock salt with a flavorful sauce.

Servings

1.25 lb Mussels, blue, raw, small , about 48 mussels, scrubbed and debearded
1 tbsp cornmeal
4 cup kosher salt
0.5 cup red wine
0.5 cup red wine vinegar
1 tbsp shallots, chopped , minced
0.25 tsp black pepper , cracked

1 Preheat oven to 500 degrees F.
2 Add mussels and cold water to a large bowl. Spoon cornmeal overtop and let rest for 30 minutes. Strain and rinse mussels.
3 Lay kosher salt in the bottom of a shallow roasting pan. Lay mussels in one layer over rock salt. Bake for 5 minutes or until shells open up. Take mussels out of pan and reserve. Throw away salt and unopened shells.
4 Whisk together wine, vinegar, shallots, and pepper in a pot. Cook 5 minutes or until fully heated. Spoon sauce around mussels.

The original recipe calls for rock salt rather than kosher salt.