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.

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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