Ingredients

• 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

Directions

• 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.