Recipe: Mussel and potato soup with orecchiette and broccoli florets

Ingredients

60g mussels
50g potato, cubed
30g garlic
10g chilli peppers
150g orecchiette pasta
60g parsley, chopped
100ml white wine
50g shallots, chopped
40g pecorino shavings

Method

1. Cook the mussels with white wine, parsley, chopped chilli, half the amount of shallots and garlic.

2. Strain the mussel stock and set aside.

3. Remove the mussel meat from the shells.

4. Cook the potato, pasta and broccoli separately and set aside.

5. When serving sweat the remaining shallots in a little olive oil, add the potato, pasta, mussel meat and cover with the mussel stock. Bring to the boil and finish with fresh chopped parsley, grated pecorino and large rustic grilled crouton

Recipe submitted by…

Filini Restaurant
Broad Quay
www.filinibristol.co.uk