Purple broccoli, guanciale and mussels on sourdough

A gourmet symphony of flavours with exquisite purple broccoli, guanciale, and mussels on sourdough. This sophisticated dish combines the briny sweetness of mussels, the smoky richness of guanciale, and the earthy crunch of charred broccoli atop crispy sourdough, creating a tantalising taste experience.

This purple broccoli, guanciale, and mussels on sourdough recipe gets a Nutri-Score of C. The dish contains a mix of nutritious ingredients like mussels (rich in protein and omega-3 fatty acids) and purple broccoli (high in vitamins and antioxidants). However, the presence of guanciale (cured pork cheek) and the use of olive oil contribute to a higher fat content. The sourdough bread adds complex carbohydrates. Overall, this meal offers a balance of nutrients but should be enjoyed in moderation as part of a varied diet.

Ingredients

For the mussels

• mussels 500g/1lb 2oz, scrubbed and de-bearded (discard any mussels that don’t close when tapped gently)
• fresh thyme 2 sprigs
• garlic clove 1, thinly sliced
• white wine 150ml/5fl oz
• olive oil 1 tbsp
• guanciale 6 thin slices

For the broccoli

• purple sprouting broccoli spears 8
• red chilli 1, deseeded and finely chopped
• garlic cloves 2, finely chopped
• anchovy fillets 3, finely chopped
• fresh chives 1 tbsp, snipped
• olive oil 2–3 tbsp
• moscatel vinegar 25ml/1fl oz

For the toast

• sourdough bread 1 slice
• garlic clove 1, halved

Method

1. Begin with the mussels. In a large saucepan over medium heat, combine the mussels, thyme sprigs, sliced garlic, and white wine. Cook for 2–3 minutes, or until the mussels have opened. This quick steaming process infuses the mussels with aromatic flavours while preserving their delicate texture. Discard any mussels that haven’t opened, as they may not be safe to eat. Strain the mixture, reserving the flavourful cooking liquor. Once cool enough to handle, remove the mussel meat from the shells, discarding the empty shells.
2. Prepare the guanciale. Heat the olive oil in a frying pan and cook the guanciale slices until they become crisp and golden. The fat from the guanciale will render, creating a delicious base for frying the bread later. Remove the crisp guanciale from the pan and set aside, keeping the flavourful fat in the pan.
3. Next, focus on the purple sprouting broccoli. Heat a dry frying pan over high heat until it’s smoking hot. Add the broccoli spears and cook until they’re softened and develop a beautiful char. This high-heat cooking method brings out the broccoli’s natural sweetness while adding a smoky flavour. Set the charred broccoli aside.
4. Using the same pan, add olive oil and heat it. Once hot, add the finely chopped chilli, garlic, and anchovies. Cook this mixture until the anchovies have dissolved, creating a flavourful base. Pour in the reserved mussel broth and reduce it to intensify the flavours. This reduction will serve as a sauce for the dish. Finally, stir in the snipped chives, additional olive oil, and moscatel vinegar to balance the flavours.
5. For the perfect toast, use the pan with the rendered guanciale fat. Fry the sourdough slice on both sides until it achieves a golden, crispy exterior. The pork fat will impart a rich flavour to the bread. Once toasted, remove from the pan and enhance it further by rubbing with the halved garlic clove, adding an extra layer of flavour.
6. To assemble this gourmet dish, place the garlic-rubbed sourdough toast on a plate. Top it generously with the cooked mussels, arranging them for visual appeal. Add the charred purple sprouting broccoli, distributing it evenly. Crumble the crisp guanciale over the top, adding texture and a burst of savoury flavour. Finally, drizzle the reduced sauce over everything, ensuring each component is lightly coated for maximum flavour impact.

Suggested Wine Pairing

Majestic: Porta 6 Vinho Verde

This crisp, light-bodied Portuguese white wine is an excellent match for the purple broccoli, guanciale, and mussels on sourdough. Its zesty citrus notes and subtle effervescence complement the briny mussels and cut through the richness of the guanciale. The wine’s mineral undertones pair beautifully with the charred broccoli, enhancing the dish’s complex flavours.

Tesco: Finest Premier Cru Chablis

A classic Chablis offers a perfect balance to this sophisticated dish. Its flinty minerality and crisp apple notes harmonise with the delicate flavours of the mussels, while its subtle oak influence stands up to the smoky guanciale. The wine’s refreshing acidity cleanses the palate between bites, making it an ideal companion for this flavourful sourdough creation.

Sainsbury’s: Taste the Difference Albariño

This Spanish white wine is a delightful pairing for the purple broccoli and seafood combination. Its aromatic profile, featuring notes of peach and apricot, complements the sweetness of the mussels. The Albariño’s bright acidity and saline finish enhance the overall taste experience, making each bite of this gourmet toast even more enjoyable.

What can you serve with this

1. Green salad: A light, crisp green salad with a simple vinaigrette provides a refreshing contrast to the rich flavours of the dish.
2. Roasted cherry tomatoes: Their sweet-tart flavour complements the savoury notes of the guanciale and mussels.
3. Lemon wedges: A squeeze of fresh lemon can brighten the overall flavours and cut through the richness.
4. Grilled asparagus: Its earthy flavour pairs well with the purple broccoli and adds an extra layer of texture.
5. Crusty bread: Additional slices of sourdough or a crusty baguette are perfect for soaking up the flavourful sauce.

Nutri-score Health Check

This purple broccoli, guanciale, and mussels on sourdough recipe receives a Nutri-Score of C, indicating it is moderately healthy. The score takes into account both positive and negative nutritional factors:

Positive factors include the presence of mussels, which are high in protein and omega-3 fatty acids, and purple broccoli, rich in vitamins and antioxidants. The use of olive oil contributes healthy monounsaturated fats.

Negative factors include the guanciale, which is high in saturated fat and sodium, and the sourdough bread, which contributes to the overall calorie and carbohydrate content.

The balance of these factors results in a moderate health score. While the dish offers nutritional benefits, it should be enjoyed in moderation as part of a balanced diet.

Please note that this score has been automatically calculated from the ingredients in the recipe and is only a guide.

Recipe FAQ

• Can I use regular broccoli instead of purple sprouting broccoli? Yes, you can substitute regular broccoli, but the flavour and texture may be slightly different. Purple sprouting broccoli tends to be more tender and has a slightly sweeter taste.
• What is guanciale and where can I find it? Guanciale is cured pork cheek. You can find it in Italian delis or specialty food stores. If unavailable, pancetta or bacon can be used as a substitute.
• Can I use a different type of bread? While sourdough is ideal for its flavour and texture, you can use other crusty breads like ciabatta or a rustic country loaf.
• Is there a non-alcoholic substitute for the white wine? You can replace the white wine with chicken or vegetable stock, or even water with a splash of lemon juice for acidity.
• How do I know if mussels are fresh? Fresh mussels should have tightly closed shells or close when tapped. Discard any that remain open before cooking or don’t open after cooking.
• Can I make this dish vegetarian? While the mussels and guanciale are key components, you could create a vegetarian version using grilled mushrooms and sun-dried tomatoes for umami flavour.
• What can I use instead of moscatel vinegar? Sherry vinegar or white wine vinegar can be used as alternatives to moscatel vinegar.

Storing FAQ

• How long can I store leftovers in the refrigerator? It’s best to consume this dish immediately. If you must store it, keep it in an airtight container in the refrigerator for no more than 24 hours.
• Can I freeze this dish? Freezing is not recommended as it will affect the texture of the mussels and the crispness of the toast.
• How should I store any leftover mussels? If you have extra cooked mussels, store them separately in an airtight container in the refrigerator for up to 2 days.

Reheating FAQ

• What’s the best way to reheat this dish? For best results, reheat the components separately. Warm the mussels and sauce gently in a pan, toast the bread fresh, and quickly sauté the broccoli before reassembling.
• Can I reheat this in the microwave? While possible, microwave reheating is not recommended as it can make the toast soggy and may overcook the mussels.
• How can I restore crispness to the guanciale when reheating? Quickly pan-fry the guanciale in a dry skillet over medium heat to restore its crispness before adding it to the reheated dish.