Mussels And Shallot-Wine Sauce

• 48 small mussels (about 1 1/4 pounds), scrubbed and debearded
• 1 tablespoon cornmeal
• 4 cups rock salt
• 1/2 cup dry red wine
• 1/2 cup red wine vinegar
• 1 tablespoon minced shallots
• 1/4 teaspoon cracked pepper

1. Preheat oven to 500u0b0.
2. Place mussels in a large bowl; cover with cold water. Sprinkle with cornmeal; let stand 30 minutes. Drain; rinse mussels.
3. Place rock salt in bottom of a shallow roasting pan. Arrange mussels in a single layer on rock salt. Bake at 500u0b0 for 5 minutes or until shells open. Remove mussels from pan; set aside, and keep warm. Discard rock salt and any unopened shells.
4. Combine wine, vinegar, shallots, and pepper in a small saucepan. Cook over medium heat 5 minutes or until thoroughly heated. Serve with mussels.

mussels, cornmeal, rock salt, red wine, red wine vinegar, shallots, cracked pepper

Taken from www.myrecipes.com/recipe/mussels-shallot-wine-sauce (may not work)