Purple sprouting broccoli, guanciale and mussels on sourdough
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 1
The ultimate topped toast. Sourdough bread fried in pork fat with mussels, guanciale and charred broccoli.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the mussels
For the broccoli
For the toast
- 1 slice sourdough bread
- 1 garlic clove, halved
Method
To make the mussels, in a large saucepan with a heat, over medium heat add the mussels, thyme, garlic and white wine. Cook for 2–3 minutes or until the mussels have opened. Discard any mussels that haven't opened. Strain and keep the liquor. Once cool enough to handle remove the mussels from the shells, discard the shells and keep the mussel meat.
To make the guanciale, heat the oil in a frying pan and fry the guanciale until crisp. Remove from the pan and set aside. Keep the pan with the fat in.
To make the purple sprouting broccoli, heat a dry frying pan over a high heat until hot, add the broccoli and cook until softened and blackened. Set aside.
In the same pan add the oil and once hot add the chilli, garlic and anchovies and cook down until dissolved, then add the reserved mussel broth. Reduce to taste before adding the chives, oil and vinegar.
To make the toast, fry the toast on both sides until golden in the pork fat from the guanciale. Once golden and toasted, remove from the pan and rub with the garlic clove.
Top the toast with the mussels, broccoli, crisp guanciale and a drizzle of the reduced sauce.
