Yellow fish bowls
Instructions
Stir the water and milk in a saucepan, bring to a boil, add salt and pour in the cornmeal.
Cook for 50 minutes stirring constantly.
Must be very firm.
Fill a roasting pan with high edges with polenta: must have a thickness of approximately 4 cm and let cool.
Cut the cylinder with a pastry cutter, then with a lower diameter scavateli inside and finished with a spoon, leaving a certain thickness on the bottom and edges.
Strong brush and clean the mussels, then place in a roasting pan to low edges with a clove of garlic, a finger of water, half the parsley and let it open fine.
Then shelled mussels and keep them aside.
Saute in butter one clove of minced garlic and green onions thinly sliced, pour the wine and let evaporate.
Add the mussels, Cognac, lemon juice, parsley, salt and pepper and cook for about 2 minutes.
Fill the bowls of polenta with tomato sauce to mussels and heat in the oven for about 5 minutes.
Ingredients and dosing for 4 persons
- 400 g of yellow flour
- 20 cl of milk
- 130 cl of water
- 500 g of mussels
- 2 cloves of garlic
- 2 handfuls of chopped parsley
- 1/2 cup of white wine
- 2 spring onions
- 50 g of butter
- 1/2 shot of cognac
- 1/2 lemon (juice)
- Salt
- Pepper