Mussels and polenta (maize porridge) are very easy and fast to prepare. It is the ideal way to start a seafood dinner.
What to know
- Cozze 2 kg
- Olio e.v.o. 100 g
- spicchi di aglio 2
- Pomodori pelati 200 g
- Prezzemolo 30 g
- Farina fioretto 100 g
- Vino bianco 20 g
Wash the mussels under cold running water, trying to eliminate any encrustations.
Discard all mussels with an open or broken shell, remove the filaments that come out of the shell by pulling them with your fingers or with a small knife and rinse until the water is clear.
Brown oil and garlic in a large high-edge pan; add the tomatoes and cover with the lid. Abundantly sprinkle with black pepper and continue cooking for a few seconds.
Add the mussels and wait until they open, mixing from time to time; abundantly sprinkle with fresh chopped parsley.
In a pot with 500 g of water, a pinch of salt and a little oil, add the maize flour slowly, and stir for approximately 20 minutes.
Serve as shown in the photo.