Wineshark Cooking Class - Orecchiette con Broccoli e Cozze 花椰菜淡菜貓耳朵麵

Ingredients (for 4):

• Orecchie - 350g
• Salt - 1 tbsp
• Black pepper finely - 1 tsp
• Olive oil - 75ml
• Garlic - 3 cloves
• Red chili - 2
• Small tomatoes - 12
• White wine - 3 tbsp
• Mussels - 1kg

Procedures:

1. Soak and wash the broccoli thoroughly. Cut into small pieces.

2. Clean the mussels. 

3. Peel the garlic and chop finely. Remove the seeds of the red chili and cut into shreds.

4. Wash the tomatoes. 

5. Prepare the dried orecchiette. 

6. Heat a pot of water to boiling, then add the salt. When boils again, pour in the orecchiette and cook according to the package instructions. Then remove and drip dry.

7. Put in the broccoli and cook for 7 minutes. Then remove and drip dry.

8. Heat the pot with olive oil, then add in the garlic and red chili. Stir well.

9. Add the tomatoes and mussels in. Pour the white wine and then cover with lid to cook for 10 minutes.

10. Switch off the heat, and then remove the mussels from the shell, keeping a few of them with shell for presentation.

11. Add the mussels back into the pot. Stir well. Add the remaining olive oil and season with black pepper finely.

12. Add back the broccoli and orecchiette in. Re-heat and stir well. 

13. Serve using a deep bowl.