Yellow fish bowls

Yellow fish bowls
Yellow fish bowls 5 1 Stefano Moraschini


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.

Yellow fish bowls

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


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