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

Fennel is an interesting vegetable and I often use it in salads, sliced thinly for that extra anise flavour, and often with seafood. The fennel bulb (foeniculum vulgare) originates from the Mediterranean and is used a lot in Italian cuisine.

Although similar in appearance to dill it has a distinct anise flavour. Fennel contains its own unique combination of phytonutrients and flavournoids, promoting strong antioxidant activity. The most interesting research done links it with anethole (an organic compound), which prevents activation of a potentially strong gene-altering and inflammation-triggering molecule.

This has shown to help reduce inflammation and the re-occurrence of cancers. Fennel is also an excellent source of vitamin C, fibre, folate and potassium.

The love or hate anise flavour of fennel is softened a lot by cooking, so after tasting an awesome mussel and fennel sausage a while ago, I decided to try my hand at this interesting combination by way of a fritter.

These days there are mussel fritters and then there are pathetic excuses for mussel fritters – these large, stodgy and possibly dodgy things have mussel flavour but little else going for them. So it's time to rethink my old recipe and try a new approach.

With fresh, shucked mussels now available why not use them and save all the fuss?

Fennel and mussel fritters (gluten free)

6-8 serves

2 dozen freshly shucked mussels (chopped and drained)

1 cup of finely sliced fennel bulb

3 medium size lemon's zest and juice

2 Tbsp fresh chopped dill

1 Tbsp turmeric powder

1 Tbsp freshly cracked pepper

¾ cup glutinous rice flour

1 cup fine polenta

1 tsp of baking soda

3 beaten eggs

Method

Marinate the mussels in the lemon zest and juice, turmeric, chopped dill, fennel, pepper and cover with cling film for about two to three hours.

Drain the mussels and use the juice to make a batter with the two flours and baking soda. Add the beaten eggs and a little water if necessary. Add the wet mussel mix and fold altogether. Fry in small spoonfuls in a hot pan with a little oil until crisp (about two minutes) then turn and cook for a few minutes. Drain on kitchen paper and serve with a squeeze of lemon juice or tartar sauce.