Welcome to NZ, Mr Stein...

When I heard that globe-trotting chef-King, Rick Stein, is coming to New Zealand, I hoped that (as a semi-regular visitor) he has been privy to the delights of Mussel Fritters. In honour of his visit I decided to devise a recipe using New Zealand’s very own fantastically affordable, fat and delectable green-lipped mussels.

If you’re seeing Mr Stein, please give him a copy of this with my regards – or ask him to drop in at my place and I’ll cook them for him... Absolutely no visit to New Zealand is complete without a dish of these.

What a plateful of ocean, what a dish of summery holidays. Reminiscent of beach and bach, long hot days with family and friends, catching pipis and body surfing. These are sweet and crisp, hints of mushroom flavours, and mousse-like texture.

Wasabi and Coconut Mussel Fritters

About 20 large mussels, steamed open and beards removed. Chop roughly. Don't eat too many just yet...
1 medium onion, chopped very finely
1 cup of plain flour
½ tsp baking soda
1 tsp cream of tartar*
3 eggs
An 8cm squirt of Wasabi
200ml coconut cream
Plenty of salt – roughly 1 ½ tsp

*If you don’t have Cream of Tartar then use 1 tsp baking powder in place of the soda and cream of tartar... but I do think the combination of Tartar and Soda make a much lighter fritter. Same for pikelets.

 

Chop the mussels by hand or in a blender. Leave them fairly coarse. Sniff ... wonderful! Add to a bowl with everything else. Stir. Cook. (Why have complicated instructions?)

However I do mix the Wasabi with the coconut cream in the blender so there are no big lumps. Nasty!

I use Rice Bran oil because it can stand the high heat for frying. Use enough oil to come halfway up the sides of the fritters, and cook them in fairly large spoonfuls. Be generous!

If you have to add more oil, add it between batches and let it come up to heat before spooning the next batch in. Drain well and serve in hot piles of crispy, mussel mousse freshness with lots of lemon wedges. Salt with reckless abandon! If no lemons or salsa present themselves, just dip in sweet chilli sauce. (No, not Watties tomato sauce...)

Here’s my salsa invention to accompany them
Coconut, Corn and Coriander Salsa

Combine all:

2 medium tomatoes, chopped
Plenty of fresh chopped coriander
¼ cup toasted long thread coconut
½ cup drained whole kernel corn

Enjoy with a lovely cold Marlborough or Hawkes Bay Chardonnay.

And if you do get a chance, hop along to the Rick Stein show - while you're there, would you drop off a copy of this recipe for him!?