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