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Mussels, Kumquats and Rosemary with Sprouting Broccoli, Anchovy and Burnt-Butter Bread

An unusual seafood salad featuring crispy fried mussels, kumquats, and broccoli topped with a creamy anchovy dressing and croutons.

SeafoodGourmetMusselsBroccoliAnchovy
Estimated Nutrition
Calories
1903.1
kcal / serving
7612.4 kcal total
Carbs
87.7g
per serving
350.8 g total
Fat
145.6g
per serving
582.4 g total
Protein
60.5g
per serving
242 g total
Cook Time
20
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2
tbsp
Moscatel Vinegar
1
jar
Capers
Drained and rinsed
Dairy
40
g
Parmesan
Grated
230
g
Crème Fraîche
200
g
Parmesan
Grated, 24 month aged
500
g
Unsalted Butter
Fruits
300
g
Kumquats
Very thinly sliced
GrainsCereals
800
g
Semolina
200
g
White Polenta
500
g
Focaccia
Torn
NutsSeeds
1
bunch
Rosemary
Large bunch
1
unit
Fine Salt
To taste
1
bulb
Garlic
Roasted
1
bunch
Rosemary
Leaves removed and finely chopped
OilsFats
1
unit
Vegetable Oil
For deep-frying
3
tbsp
Olive Oil
Seafood
1000
g
Mussels
Steamed and meat removed
10
piece
Brown Anchovies
Including oil from the tin
200
g
Boquerones
Vegetables
500
g
Sprouting Broccoli
Purple or white

Method

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