Dazz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

In this country we are surrounded by water and mussels cling to the rocks all along the coastline.

This harvest from the sea is one of New Zealand's favourite affordable seafoods available year round. You can get some at the supermarket for a few dollars. Or better still wait ‘til low tide and gather some yourself for free. Steam open on a beach fire or in a pot on the stove, add some garlic, fresh herbs, wine and cook until open - that's about the stage when we usually eat them all.

New Zealand green lipped mussels are rich in omega 3 and its extract is known to relieve arthritis significantly and so is internationally known as a super-food and one of the two most eco-friendly seafoods in the world.

When buying mussels, make sure there are no broken shells and discard any that don't open properly when cooked. Also be aware of toxic algal blooms that sometimes prevent the gathering of shellfish.

The New Zealand mussel farming industry sets high standards and has grown 800 per cent since beginning in the 1970s. The whole industry is reliant on the wild spat gathered from seaweed from Ninety Mile Beach. The spat are distributed around the country to various mussel farms, where they are attached to ropes hung from rafts. Seasonal variations in weather patterns have meant some fluctuations in wild spat recovery from Ninety Mile Beach, but is generally more cost-effective and efficient than spawning mussels in a hatchery, and so the harvesting of wild spat is still crucial to the industry.

With efficient monitoring, and checks on bio-toxins New Zealand has become a world leader in mussel farming, so paying a few dollars for a feed of mussels is relatively risk-free. This week's dish is a little harder than just eating the mussels once they are opened but once you taste the sauce with the texture of the mussels, it will make it all worthwhile.

CHEESE STUFFED CRUMBED MUSSELS WITH SAFFRON SAUCE

Ingredients

2kg fresh mussels

2 glasses of white wine (sauvignon blanc or pinot gris)

Two-three garlic gloves

100g ricotta

50g Parmesan shavings

Chopped parsley

Squeeze of lime juice

Cracked black pepper

Fine polenta/maize cornflour for dusting

Medium size pinch of saffron threads

2 eggs

½ glass of milk

200g fresh breadcrumbs (grated frozen bread works well)

300ml fresh cream

Method

Soak the saffron threads in a splash or two of the wine, then have a taste yourself so as to get in harmony with the dish. Wash and clean the mussels. Remove any loose hairy bits then heat a heavy bottomed saucepan large enough to easily contain all the mussels .When pot is hot put all the mussels in then whatever is left of the white wine, the garlic, and a little water. Cover and shake a few times. Steam the mussels until open and remove each one by one into a bowl of chilled water. Discard any that don't open after 3-4 minutes cooking. Keep reducing the liquid left in the pot. Add a little water so you have a total of half a litre. Add soaked saffron and reduce. Meanwhile, in a bowl combine the two cheeses, the parsley and the pepper. Add lime splash. Stir and the mix will thicken with the extra acid. Drain the mussels. Remove any hard lip-like appendages or crabs from inside the mussel and fill with the cheese mixture. Seal closed into little pods. Dust with the cornflour or fine polenta and refrigerate.

Now check the sauce. It will be salty from the mussels, so add more water if required to balance out then reduce in the cream until thick.

Once the mussels have set in the fridge about half an hour, dip in beaten eggs and milk then in the freshly made breadcrumbs. Allow to set again until required. To serve, pan fry mussels until golden brown in a little oil and butter for flavour. Drain and serve on a little of the strong favoured mussel saffron sauce and balance with some wilted spinach - absolutely delicious.