Mussels & Broccoli with Grilled Sourdough

Catherine & Charlie


  •  Mussels
  • Sourdough
  • White Wine
  • Atlas Smokey Spice
  • Shallot
  • Parsley
  • Broccoli
  • Cherry Tomato
  • Spring Onions
  • Cream


  1. In a dry pan, add your mussels in and then turn the heat to low/medium and slowly bring them up to temp. Once at temp pour over some white wine to let the mussels gently steam. Once the mussels have started to open, remove them from the pan.
  2. Cut up your head of broccoli into nice bite-sized pieces, this will be one of the last ingredients to go in
  3. Tear your bread and dress it with a touch of oil before toasting it on your grill.
  4. Slice your shallots and them to the mussels pan with a touch more wine, along with some Spanish seasonings.
  5. Shell the Mussels and add them back to the pan, followed by some slices of spring onion tops, halved cherry tomatoes and a touch of cream. Lastly, throw in your broccoli and poach it slightly.
  6. Finish with the rest of the tomatoes and spring onions and serves with your crusty bread on the side.
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