- 1 large bunch rosemary
- 800g/1lb 12oz semolina
- 200g/7oz white polenta
- 1kg/2lb 4oz mussels, steamed and mussel meat removed
- fine salt
- 300g/10½oz kumquats, very thinly sliced
- vegetable oil, for deep-frying
- 10 brown anchovies plus the oil from the tin, preferably Natoora or Brindisa
- 40g/1½oz Parmesan, grated
- 1 bulb garlic, roasted
- 2 tbsp Unio Moscatel vinegar
- 230g/8oz crème fraîche
- 3 tbsp olive oil
- 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
- For the mussels, kumquats and rosemary. Heat the vegetable oil in a deep-fat fryer or a deep-sided, heavy-bottomed pan to 180C, or until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not over-fill the pan or leave unattended).
- Pick the top heads off the rosemary sprigs and put in the hot oil, remove straight away with a slotted spoon and drain on kitchen paper. Set aside.
- Mix the semolina and polenta. Pat the mussel meat dry and toss in the semolina and polenta mix to coat, shake off any excess.
- Increase the deep-fat fryer temperature to 190C. Put the mussels in the deep-fat fryer, fry for 1-2 minutes, or until crispy. Remove and drain on kitchen paper. Season with fine salt and toss with the kumquats and rosemary.
- For the anchovy dressing, put all the ingredients in a food processor and blend.
- For the purple sprouting broccoli, remove the woody ends and leaves, reserve the leaves. Slice the stems vertically, taking care to keep the florets attached. Put under a damp cloth and set aside.
- Put the capers, reserving a few for garnish, the Parmesan, rosemary and a pinch of salt in a bowl and mix.
- Put the butter in a saucepan, melt until it bubbles and turns nutty brown. Keeping on a low heat, add the focaccia and toss every so often until the bread is evenly dark-brown. Remove the bread with a slotted spoon and put on a tray. Sprinkle the capers and Parmesan mix over the bread while it is still hot so that it sticks to the bread.
- Put the broccoli in a large bowl, spoon over a little dressing to coat the florets and leaves. Fold through the capers, torn anchovies, croûtons and a couple of shaves of Parmesan. I crush a little extra bread to garnish and a few more Parmesan shavings and finish with extra virgin olive oil.
- Serve the fried mussels on a serving platter and season. On a separate plate, serve the coated broccoli garnished with the reserved capers.