KEY POINTS:
Serves 4
1 large red kumara, peeled, cut into chunks
handful flatleaf parsley sprigs
3-4 tbsps pure olive oil
1 onion, peeled
1 thin slice ginger, peeled, finely chopped
1 clove garlic, part-crushed, peeled, finely chopped
1/4 tsp paprika
12 mussels in the shell
1 tsp black peppercorns
3/4 cup dry white wine
1 tbsp butter
1/4 cup milk
1 egg
1/4 cup fresh breadcrumbs
salt and pepper
flour for dusting
1/2 cup cream
Place the kumara in a pot of salted water and bring to the boil. Simmer until a piece breaks when pierced with a fork.
Meanwhile, chop the parsley leaves finely, reserving the stems.
Heat a tablespoon of olive oil in a small frypan. Chop half the onion and add, along with the ginger. Cook, stirring, until the onion turns translucent, then add the garlic, paprika and a teaspoon of the parsley. Cook for a further 30 seconds and reserve.
Place the scrubbed mussels in a shallow pan.
Roughly chop the remaining onion half and add to the pan with the reserved parsley stems, peppercorns, a splash of wine and 1/2 cup cold water.
Cover, boil for 30 seconds or so, then remove each mussel as soon as it opens. Squeeze the shells together to pull out the seaweedy "beard", then remove each mussel completely, chop roughly and put aside.
Warm the kumara over a low heat and mash while stirring in the butter and warm milk. Add the onion mixture and chopped mussels, then stir in the egg and breadcrumbs. Fry a teaspoonful to test the seasoning.
Dust your palms with flour and form mixture into 5cm balls. Place on a plate and flatten slightly. Heat the remaining oil in a frypan and cook the fritters until they are golden brown, ideally turning only once. Place on serving plates and keep warm.
Add the remaining wine to the pan and reduce by half, then stir in the cream and a little seasoning.
Drizzle the sauce over the fritters and serve sprinkled with chopped parsley.
