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Mussels with Shallot and Wine Sauce
Source: dLife

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

Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 44.7
Total Carbs 2.9 g
Dietary Fiber 0.3 g
Sugars 0.3 g
Total Fat 0.4 g
Saturated Fat 0.1 g
Unsaturated Fat 0.1 g
Potassium 98.7 mg
Protein 1.9 g
Sodium 52.3 mg
Dietary Exchanges
, 3 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/4 lb  Mussels, blue, raw, small
1 tbsp  cornmeal
4 cup  kosher salt
0 1/2 cup  red wine
0 1/2 cup  red wine vinegar
1 tbsp  shallots, chopped
0 1/4 tsp  black pepper
  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.

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