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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Mussels with Shallot and Wine Sauce

Source: dLife

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

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 0.4 Fat, 0.1 Vegetables, 2.7 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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Servings

Ingredients

1.25
1 1/4 lb Mussels, blue, raw, small 1.0
1 tbsp cornmeal 4.0
4 cup kosher salt 0.5
0 1/2 cup red wine 0.5
0 1/2 cup red wine vinegar 1.0
1 tbsp shallots, chopped 0.25
0 1/4 tsp black pepper

Directions

Preheat oven to 500 degrees F.
Add mussels and cold water to a large bowl. Spoon cornmeal overtop and let rest for 30 minutes. Strain and rinse mussels.
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.
Whisk together wine, vinegar, shallots, and pepper in a pot. Cook 5 minutes or until fully heated. Spoon sauce around mussels.