Millet porridge with mussels in fish broth
6 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
Calories249.1kcal
Proteins12.3grams
Fats2.5grams
Carbohydrates46.4grams
Mussel meat
300
g
Millet
300
g
Vegetable oil
100
ml
Onion
4
head
Carrot
3
pc
Fish stock
400
ml
Spring onion
to taste
Parsley
to taste
Ground black pepper
to taste
Salt
to taste
1
Wash the carrot, peel it, and cut it into thin strips.
- Carrot: 3 pieces
2
Peel the onion, wash it, and cut it into rings.
- Onion: 4 heads
3
Wash the green onions and parsley, then chop them finely.
- Spring onion: to taste
- Parsley: to taste
4
Thoroughly rinse the mussels with cold water, season with salt and pepper, and place them in a deep skillet.
- Mussel meat: 300 g
- Salt: to taste
- Ground black pepper: to taste
5
Add onion, carrot, vegetable oil and fry until golden brown.
- Onion: 4 heads
- Carrot: 3 pieces
- Vegetable oil: 100 ml
6
Pour millet with broth and cook in a separate pot.
- Millet: 300 g
- Fish stock: 400 ml
7
Then transfer to a pan with mussels, mix, mound on a plate, and serve garnished with green onions and parsley.
- Mussel meat: 300 g
- Spring onion: to taste
- Parsley: to taste
