Time: 45 minuti
Difficulty: Facile

An appetizer for the holidays? I propose my tomato stuffed with seafood
Features:
Millet is a food allied to the health of the heart thanks to its polyunsaturated fats, its fibers and its minerals. In addition, the lignans, particularly abundant in the whole millet, are converted in the human intestine into enterolattone, a molecule with potentially protective effects both against heart disease and against some forms of cancer.
Historical background:
It is a cereal originating from North Africa, was commonly used in Roman times but was widely spread from the Middle Ages, when it was used as a replacement for meat.
Notes:
The largest millet producers are India, Nigeria, China and Russia.
Compared to other crops, millet has some advantages, such as drought resistance, pests, less fertile soils and harsh environments.

Ingredients for 4 people
8 firm red tomatoes
250 g mile
150 g mussels already cleaned
200 g of clean clams
2 cloves of garlic
½ glass of still white wine
Extra virgin olive oil
Salt up
Ground black pepper
8 leaves of fresh basil

Proceeding
Take the millet and place in a sieve with a thick mesh, wash it under running water for a couple of minutes.
Boil a pot with water, just ready pour the grain and cook for about 10/12 minutes, season with salt and drain when tender.
Peel the garlic and chop finely, pour it into a pot with two tablespoons of oil and sauté a few minutes.
Add the mussels and cook over a high heat for a few minutes, when the shell is slightly open, pour in the wine and let it simmer without covering.
As soon as the mussels are cooked, drain the cooking liquid, remove the shellfish from the shell and put it in a bowl, make the same passage with the clams and just cooked, remove them from the shell and store together with the mussels.
Add the fish together with the millet and mix everything with a spoon, if necessary add salt, a ground pepper and season with 3 tablespoons of extra virgin olive oil.
Half open the tomato with a knife, dig inside with a spoon and put aside the pulp, fill the tomato with millet, add a fresh basil leaf and serve.