Recipes

Mussels, kumquats and rosemary with sprouting broccoli, anchovy and burnt-butter bread

An unusual seafood salad topped with a creamy anchovy dressing and crisp croûtons.

Equipment and preparation: for this recipe you will need a deep-fat fryer and a food processor.

Unfortunately we are unable to add this recipe to your favourites, please try again later.

Ingredients

For the mussels, kumquats and rosemary

For the anchovy dressing

For the sprouting broccoli, anchovy and burnt-butter bread

  • 500g/1lb 2oz purple or white sprouting broccoli
  • 1 jar capers, preferably Lilliput capers, drained and rinsed
  • 200g/7oz Parmesan (preferably 24 month aged), grated
  • large bunch rosemary, leaves removed, finely chopped
  • 500g/1lb 2oz unsalted butter
  • 500g/1lb 2oz focaccia, torn
  • 200g/7oz boquerones
  • sea salt flakes
  • extra virgin olive oil, to serve