Orecchiette with watercress purée, bergamot and mussels
by Lorenzo Cogo
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Ingredients
Cereals, Grains & Pasta
320g of orecchiette
Salad & Fresh Herbs
500g of watercress
parsley
Oils & Vinegars
olive oil
30ml of olive oil
extra virgin olive oil
Store Cupboard
salt
salt flakes
Fruit & Vegetables
1 bergamot, segmented
1 garlic clove, finely chopped
chilli powder
Fish & Shellfish
40 mussels, approximately 1kg