“Orecchiette with mussels On a peppered cauliflower purée”
INGREDIENTS FOR 4 :
320 g fresh orecchiette, 600 g mussels, cleaned 1 cauliflower, 200 g cherry tomatoes, 1 small green onion, chopped, 2 cloves of garlic, bay leaves, dried chili pepper (peperoncino), white wine, extra-virgin olive oil, salt
Wash the cauliflower, cut it into small pieces and boil it with together with a few bay leaves in salted water. Heat the olive oil in a sauté pan and gently cook the chopped green onion together with the two cloves of garlic still in their skins. Add the cherry tomatoes and lower the flame. Add the mussels and splash a glass of white wine over them. Add the peperoncino and salt to taste. Toss occasionally. Drain the cauliflower, remove the bay leaves, and reduce it to a purée with an immersion blender, adding freshly ground pepper and extra-virgin olive oil. Cook the pasta.
Drain and add to the mussels, finishing it with a bit of cooking water. Put the pasta and mussel sauce atop a bed of cauliflower purée and decorate with some leaves of fresh basil.